Caramelized Leek and Mushroom Gruyère Pasta Recipe
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.
- 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
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
- 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.
- Heat the Oil: In a large skillet, heat the olive oil over medium heat to prepare for sautéing vegetables.
- 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.
- 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.
- Add Garlic: Mix in the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- 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.
- 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.
- 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.
- 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.
- 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
