Instructions

• Boil a large pot of salted water and cook the pasta according to the package instructions until al dente. Reserve ½ cup of the pasta water before draining to adjust the sauce consistency later.
• In a large skillet, heat the olive oil over medium heat to prepare for sautéing the vegetables.
• Add the thinly sliced leeks to the skillet and cook for 6-8 minutes, stirring occasionally, until they become soft and golden brown, developing a sweet flavor.
• Stir in the sliced cremini mushrooms and cook for an additional 5-7 minutes until they are tender and slightly browned, enhancing their umami taste.
• Add the minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to burn it.
• Pour in the white cooking broth or vegetable stock, stirring to scrape up any browned bits from the bottom of the skillet. Let it simmer for about 2 minutes to reduce slightly and concentrate flavors.
• Stir in the heavy cream and reduce the heat to low. Let the mixture simmer gently for 3-4 minutes until it thickens slightly into a creamy sauce.
• Gradually add the shredded Gruyere cheese, stirring constantly to allow it to melt smoothly into the sauce. Season with salt and freshly ground black pepper to taste.
• Toss the cooked pasta directly into the skillet with the cheese sauce and vegetables. Add reserved pasta water a little at a time as needed to achieve the desired creamy consistency.
• Sprinkle the pasta with chopped fresh parsley if desired and serve immediately for a warm, comforting meal.