1-Getting started with this recipe is easy and rewarding: Begin by heating 2 tablespoons olive oil and 2 tablespoons butter in a large sauté pan over medium heat. Add the sliced leeks, ½ teaspoon salt, and ½ teaspoon granulated sugar, then cook for about 20 minutes until they’re golden and caramelized, stirring occasionally and adding a bit of water if the pan gets too dry.

2-Next: pour in ⅓ cup sherry wine and let it cook until it’s reduced, then take the leeks out of the pan. Melt the remaining tablespoon of butter and cook 8 ounces of oyster mushrooms in a single layer for about 4 minutes per side, seasoning with salt and pepper. Add 4 minced garlic cloves and 2 sage leaves, sauté for 1 minute, then mix the leeks back in.

3-Stir in ¾ cup heavy cream, 1 tablespoon balsamic vinegar, and 1 teaspoon lemon zest; let it simmer for 2 3 minutes until the sauce thickens, and season with more salt and pepper if needed. Meanwhile, cook 1 pound of fettuccine until al dente, reserving 1 cup of pasta water. Add the pasta, reserved water, ½ cup grated Gruyere cheese, and 1 teaspoon black pepper to the sauce, tossing everything together and simmering for 2 minutes until the cheese melts and coats the pasta well.

4-Adjust the seasoning as you go, then serve it up garnished with optional ¼ cup toasted pine nuts. The whole process takes about 45 minutes, and you’ll end up with a hearty, vegetarian-friendly meal that pairs great with a green salad or crusty bread. You can also swap fettuccine for spaghetti, rigatoni, or tagliatelle if that’s what you have on hand, and add extras like roasted chicken or bacon for more protein.