Creamy Leek & Mushroom Gruyere Pasta

Serving Size: 4-6

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Total Time: 30 Minutes

Ingredients:

1 lb. Pappardelle's Caramelized Leek & Garlic Tagliatelle
2 medium leeks (white & light green parts only), thinly sliced
8 oz. cremini or portabella mushrooms, sliced
2 Tbsp. extra-virgin olive oil
3 cloves garlic, minced
1/2 cup chicken stock (or vegetable stock for vegetarian)
1 cup heavy cream
1 cup gruyere cheese, grated
Fresh parsley, for garnish
Salt & pepper, to taste

Instructions:

Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Cook leeks until softened and golden, about 5-7 minutes.
Add mushrooms and cook, stirring frequently, until tender and browned, about 5 minutes.
Stir in garlic and cook 1 minute until fragrant.
Deglaze with stock, scraping up brown bits on the bottom of the pan. Simmer on low for 4-5 minutes.
Reduce heat to low. Stir in cream, then gradually add Gruyere until melted and smooth. Season with salt & pepper.
Toss pasta to coat. Garnish with parsley. Serve & enjoy!