Prep the Ingredients: Wash and slice the leeks into thin rounds, and clean and slice the mushrooms into bite-sized pieces.

Sauté the Leeks: Heat olive oil in a large skillet, add the leeks and sauté for about 10 minutes until tender and golden brown.

Add the Mushrooms: Toss in the sliced mushrooms and cook for another 5 minutes until softened.

Create the Sauce: Pour in the heavy cream and reduce heat to low. Stir in the Gruyere cheese until melted and creamy.

Cook the Pasta: Boil salted water and cook the pasta according to package instructions (about 8-10 minutes), then drain.

Combine and Serve: Add the drained pasta to the skillet, toss to coat in the sauce, and serve with extra cheese or herbs.