Caramelized Leek and Mushroom Gruyere Pasta Recipe
Caramelized Leek and Mushroom Gruyere Pasta is an indulgent and flavorful dish combining the sweetness of caramelized leeks, the earthy richness of cremini mushrooms, and the creamy, nutty melt of Gruyere cheese. Perfectly cooked pasta is tossed in a luscious white broth and cream sauce, creating a gourmet yet comforting meal ideal for weeknight dinners, special occasions, or a vegetarian feast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: French-inspired
- 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: Bring a large pot of salted water to a boil 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, warm the olive oil over medium heat to prepare for sautéing the vegetables.
- Caramelize the Leeks: Add the thinly sliced leeks to the skillet and cook for 6 to 8 minutes, stirring occasionally, until they are soft and golden brown, developing their natural sweetness.
- Sauté the Mushrooms: Stir in the sliced mushrooms and cook for another 5 to 7 minutes until they are tender and slightly browned, bringing out their earthy flavor.
- Add Garlic: Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, making sure not to burn it.
- Deglaze the Pan: Pour in the dry white cooking broth and stir well, scraping up any browned bits from the bottom of the skillet. Let the mixture simmer for 2 minutes to meld flavors and reduce slightly.
- Add Cream: Reduce heat to low and stir in the heavy cream. Let the sauce simmer gently for 3 to 4 minutes until it starts to thicken.
- Incorporate Gruyere Cheese: Gradually add the shredded Gruyere cheese, stirring to melt it fully into the sauce. Season with salt and freshly ground black pepper to taste.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet with the sauce and vegetables. Toss thoroughly to combine, adding reserved pasta water a little at a time to reach your preferred sauce consistency.
- Garnish and Serve: Sprinkle chopped fresh parsley on top if desired, and serve the pasta immediately while hot.
Notes
- Clean leeks thoroughly by slicing and rinsing in water to remove grit.
- For deeper mushroom color, sauté mushrooms separately before combining.
- Grate Gruyere cheese fresh for best melting results.
- Adjust sauce consistency with reserved pasta water as needed.
- Season gradually with salt to avoid over-salting.
- Add red pepper flakes for a spicy kick if desired.
- Use whole cream rather than milk for a richer sauce.
- Try different pasta shapes like penne or rigatoni to vary texture.
- Serve immediately to maintain creamy sauce texture as it may thicken when cooled.
- For a vegan version, substitute Gruyere with vegan cheese and use plant-based cream.
Keywords: Caramelized Leek Pasta, Mushroom Gruyere Pasta, Creamy Pasta Recipe, Vegetarian Pasta, Gruyere Cheese Sauce, Comfort Food, Easy Dinner
