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Caramelized Leek and Mushroom Gruyere Pasta Recipe

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★★★★★

4.6 from 73 reviews

A creamy and flavorful pasta dish featuring caramelized leeks and sautéed cremini mushrooms in a rich Gruyere cheese sauce, perfect for a comforting yet elegant meal.

Ingredients

Scale

Pasta

  • 12 ounces pasta (such as fettuccine or linguine)

Vegetables & Aromatics

  • 2 medium leeks (white and light green parts only), thinly sliced
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced

Liquids & Dairy

  • 2 tablespoons olive oil
  • 1/2 cup dry white cooking broth (or vegetable stock)
  • 1/2 cup heavy cream
  • 1 cup shredded Gruyere cheese

Seasonings

  • 1/4 teaspoon freshly ground black pepper
  • Salt, to taste

Garnish

  • 1/4 cup chopped fresh parsley (optional)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta, then set aside.
  2. Heat the Oil: In a large skillet, warm the olive oil over medium heat to prepare for sautéing the vegetables.
  3. Caramelize the Leeks: Add the thinly sliced leeks to the skillet. Cook for 6-8 minutes, stirring occasionally, until they become soft and golden in color, developing their natural sweetness.
  4. Sauté the Mushrooms: Stir in the sliced cremini mushrooms and cook for another 5-7 minutes, allowing them to become tender and slightly browned for a deep, earthy flavor.
  5. Add Garlic: Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
  6. Deglaze the Pan: Pour in the white cooking broth or vegetable stock, stirring well to scrape up any browned bits from the bottom of the skillet. Let this simmer for 2 minutes to concentrate the flavors.
  7. Add Cream: Reduce the heat to low and stir in the heavy cream. Let the mixture simmer gently for 3-4 minutes until it thickens slightly, creating a luscious base for the sauce.
  8. Incorporate Gruyere: Gradually add the shredded Gruyere cheese to the skillet, stirring continuously until the cheese melts completely into the sauce, giving it a rich, creamy texture. Season with salt and freshly ground black pepper to taste.
  9. Mix with Pasta: Add the cooked pasta to the skillet and toss well to combine with the sauce. Use the reserved pasta water as needed to loosen the sauce and achieve your desired consistency.
  10. Garnish and Serve: If using, sprinkle the chopped fresh parsley over the pasta for a pop of color and fresh flavor. Serve immediately while warm.

Notes

  • Be sure to use only the white and light green parts of the leeks, as the dark green parts can be tough.
  • Reserve some pasta cooking water to adjust the sauce consistency as needed.
  • Gruyere cheese melts smoothly; avoid overheating to prevent the sauce from becoming grainy.
  • This dish pairs well with a crisp green salad and a glass of dry white wine.

Keywords: Caramelized leek pasta, mushroom pasta, Gruyere cheese pasta, creamy pasta recipe, vegetarian pasta dish

Find it online: https://nataliereeve.com/caramelized-leek-and-mushroom-gruyere-pasta-recipe/