Caramelized Leek and Mushroom Gruyère Pasta Recipe

Introduction

This caramelized leek and mushroom Gruyere pasta is a comforting and flavorful dish perfect for any night of the week. The combination of tender leeks, earthy mushrooms, and melted Gruyere cheese creates a creamy sauce that coats the pasta beautifully. Easy to prepare, it’s a great way to elevate a simple meal with rich, savory ingredients.

Ingredients

• 12 ounces pasta (such as fettuccine or linguine)
• 2 tablespoons olive oil
• 2 medium leeks (white and light green parts only), thinly sliced
• 8 ounces cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1/2 cup dry white cooking broth (or vegetable stock)
• 1/2 cup heavy cream
• 1 cup shredded Gruyere cheese
• 1/4 teaspoon freshly ground black pepper
• Salt, to taste
• 1/4 cup chopped fresh parsley (optional, for garnish)

Instructions

1. Step 1: Cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Reserve 1/2 cup of the pasta water and then drain the pasta.
2. Step 2: Heat olive oil in a large skillet over medium heat. Add the sliced leeks and cook for 6-8 minutes, stirring occasionally, until they become soft and golden.
3. Step 3: Stir in the sliced mushrooms and cook for another 5-7 minutes until tender and slightly browned.
4. Step 4: Add the minced garlic and sauté for 1 minute until fragrant.
5. Step 5: Pour in the white cooking broth to deglaze the pan, scraping up any browned bits. Let it simmer for 2 minutes.
6. Step 6: Stir in the heavy cream, reduce the heat to low, and simmer for 3-4 minutes until the sauce thickens slightly.
7. Step 7: Gradually add the shredded Gruyere cheese, stirring until it melts completely. Season with salt and freshly ground black pepper to taste.
8. Step 8: Toss the cooked pasta in the skillet with the sauce, adding reserved pasta water as needed to reach your desired consistency.
9. Step 9: Garnish with chopped fresh parsley if desired, and serve immediately.

Tips & Variations

• Use vegetable broth instead of white cooking broth for a vegetarian version.
• For a nuttier flavor, try substituting Parmesan for the Gruyere cheese.
• If you like extra richness, add a splash of white wine when deglazing the pan.
• Make sure to clean the leeks well to remove any grit trapped between the layers.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of cream or pasta water to loosen the sauce and prevent it from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, button mushrooms, shiitake, or portobello mushrooms work well if cremini are unavailable. Each will add a slightly different flavor and texture.

Is it necessary to reserve pasta water?

Reserving pasta water is helpful because its starch content helps loosen the sauce and helps it cling to the pasta for a creamier texture.

Caramelized Leek and Mushroom Gruyère Pasta Recipe

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★★★★★

4.9 from 431 reviews

This Caramelized Leek and Mushroom Gruyere Pasta combines tender fettuccine or linguine with sweet, caramelized leeks, earthy cremini mushrooms, and a rich, creamy Gruyere cheese sauce. Enhanced with garlic and a splash of white cooking broth, this elegant dish is perfect for a cozy yet sophisticated meal.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Pasta

• 12 ounces pasta (such as fettuccine or linguine)

For the Sauce and Vegetables

• 2 tablespoons olive oil
• 2 medium leeks (white and light green parts only), thinly sliced
• 8 ounces cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1/2 cup dry white cooking broth (or vegetable stock)
• 1/2 cup heavy cream
• 1 cup shredded Gruyere cheese
• 1/4 teaspoon freshly ground black pepper
• Salt, to taste
• 1/4 cup chopped fresh parsley (optional, for garnish)

Instructions

1. Cook the Pasta: Boil a large pot of salted water and cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining the pasta.
2. Heat the Oil: In a large skillet, heat the olive oil over medium heat to prepare for sautéing vegetables.
3. Caramelize the Leeks: Add the thinly sliced leeks to the skillet and cook for 6-8 minutes, stirring occasionally, until they become soft and develop a golden color.
4. Sauté the Mushrooms: Stir in the sliced cremini mushrooms and continue cooking for an additional 5-7 minutes until the mushrooms are tender and slightly browned.
5. Add Garlic: Mix in the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
6. Deglaze the Pan: Pour in the white cooking broth and stir well, scraping up any browned bits from the bottom of the skillet. Allow it to simmer for 2 minutes to reduce slightly.
7. Add Cream: Stir in the heavy cream, reduce the heat to low, and let the sauce simmer gently for 3-4 minutes until it thickens slightly.
8. Incorporate Gruyere Cheese: Gradually add the shredded Gruyere cheese to the skillet, stirring continuously to let it melt completely into the creamy sauce. Season the sauce with salt and freshly ground black pepper to taste.
9. Toss Pasta with Sauce: Add the cooked pasta into the skillet with the sauce. Toss everything together thoroughly, using the reserved pasta water as needed to loosen the sauce to your preferred consistency.
10. Garnish and Serve: Sprinkle chopped fresh parsley on top if desired, and serve the pasta immediately while warm and creamy.

Notes

• Use the white and light green parts of the leeks only to avoid bitterness from the tougher dark green parts.
• Reserve pasta water helps adjust the sauce consistency and adds extra flavor when combining pasta and sauce.
• Gruyere cheese provides a nutty, melty texture but can be substituted with Swiss cheese if needed.
• Keep the heat moderate to avoid burning garlic or overcooking leeks and mushrooms.
• For a vegetarian version, ensure the broth used is vegetable-based rather than chicken or meat broth.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently with a splash of cream or broth.

Keywords: caramelized leek, mushroom pasta, gruyere pasta, creamy pasta, vegetarian pasta, easy pasta dinner