Ingredients
- For the Sauce:
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- 3 medium leeks, tops removed, halved, and thinly sliced
- ½ teaspoon salt
- ½ teaspoon granulated sugar
- ⅓ cup sherry wine
- 8 ounces oyster mushrooms
- 4 garlic cloves, minced
- 2 fresh sage leaves
- ¾ cup heavy cream
- 1 tablespoon balsamic vinegar
- 1 teaspoon lemon zest
- For the Pasta:
- 1 pound fettuccine
- 1 cup reserved pasta water
- ½ cup grated Gruyere cheese
- 1 teaspoon black pepper
- ¼ cup toasted pine nuts
Instructions
- Heat 2 tablespoons olive oil and 2 tablespoons butter in a large pan over medium heat. Add sliced leeks, salt, and sugar. Cook for 20 minutes, stirring occasionally, until golden and soft. Add water as needed to prevent drying.
- Deglaze the pan with sherry wine. Simmer until most liquid evaporates. Remove leeks and set aside.
- Add 1 tablespoon butter to the pan. Add mushrooms in a single layer, cook undisturbed for 4 minutes per side until browned. Season with salt and pepper, then remove from the pan.
- Sauté garlic and sage leaves in the same pan for 1 minute. Return leeks, then stir in heavy cream, balsamic vinegar, and lemon zest. Simmer 2–3 minutes to thicken. Season to taste.
- Boil salted water in a separate pot. Cook fettuccine until al dente. Reserve 1 cup pasta water, then drain.
- Add pasta to the sauce. Stir in reserved pasta water gradually until sauce reaches desired consistency. Mix in Gruyere and black pepper. Simmer 2 minutes until cheese melts.
- Serve topped with toasted pine nuts and extra Gruyere if desired. Serve immediately.
Notes
- Use any pasta shape like tagliatelle, linguine, or penne.
- For a lighter version, substitute half-and-half for heavy cream.
- Add protein like grilled chicken, tofu, or chickpeas for variation.
- Toast pine nuts in a dry skillet for 2–3 minutes until golden.
- Don’t freeze; cream sauce may separate upon thawing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 6g
- Sodium: 310mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 105mg
