Description
Tender leeks sizzle until golden, releasing sweet notes that join with sautéed mushrooms in a velvety Gruyere sauce. Each forkful of penne glistens with creamy, nutty flavor, finished with fresh thyme for an aromatic touch.
Ingredients
- 12 oz pasta (penne or fusilli)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 large leeks, white and light green parts sliced
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup grated Gruyere cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp fresh thyme leaves
- Salt to taste
- Black pepper to taste
- 1 tbsp chopped fresh parsley (optional)
Instructions
- Bring a large pot of salted water to a boil, add pasta, and cook until al dente according to package instructions. Drain and reserve 1/2 cup pasta water.
- Meanwhile, heat olive oil and butter in a large skillet over medium heat until butter melts and foam subsides.
- Add sliced leeks and cook, stirring occasionally, until softened and beginning to caramelize, about 8–10 minutes.
- Add mushrooms and cook until they release their juices and turn golden brown, about 6–8 minutes.
- Stir in minced garlic and fresh thyme, cooking for 1 minute until fragrant.
- Sprinkle flour over the vegetables and stir to coat, cooking for 1–2 minutes to remove raw flour taste.
- Gradually pour in milk, whisking constantly to form a smooth sauce. Cook until sauce thickens, about 3–4 minutes.
- Reduce heat to low, stir in Gruyere and Parmesan until melted and smooth. Season with salt and black pepper.
- Add drained pasta to the skillet, tossing to coat in the cheese sauce. Use reserved pasta water to loosen the sauce if needed.
- Remove from heat, garnish with chopped parsley if desired, and serve immediately.
Notes
- For extra depth, substitute half the milk with cream.
- Use a mix of wild mushrooms for a richer flavor.
- Sauce can be made a day ahead and gently reheated with a splash of milk.
- Leftover pasta stores well in the fridge for up to 2 days.