Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add 12 oz of your chosen pasta, like fettuccine or linguine, and cook until al dente, approximately 8-10 minutes. After draining, reserve ½ cup of the pasta water to help adjust the sauce’s consistency later.

In a large skillet, melt 2 tablespoons of unsalted butter along with 2 tablespoons of olive oil over medium heat. Once hot, add 2 large, sliced leeks, stirring frequently for 12-15 minutes.

Add 8 oz of sliced mushrooms and sauté for 6-8 minutes, until they soften. Stir in 2 minced garlic cloves and cook for 1 additional minute.

Lower the heat to medium-low, then pour in ½ cup of heavy cream and half of 1 ½ cups of shredded Gruyere cheese. Stir until the cheese melts.

Add the drained pasta to the skillet, mixing thoroughly. If the sauce is too thick, stir in reserved pasta water until you reach your desired consistency.

Serve the Creamy Mushroom Gruyere Pasta immediately and garnish with freshly chopped parsley.