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Caramelized Leek and Mushroom Gruyere Pasta Recipe

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★★★★★

4.4 from 134 reviews

A creamy and flavorful pasta dish featuring caramelized leeks and sautéed mushrooms in a rich Gruyere cheese sauce. This comforting recipe combines tender fettuccine with a velvety sauce, enhanced by garlic, white cooking broth, and fresh parsley garnish.

Ingredients

Scale

Base

  • 12 ounces pasta (such as fettuccine or linguine)

Vegetables

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

Liquids and 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 and Garnish

  • 1/4 teaspoon freshly ground black pepper
  • Salt, to taste
  • 1/4 cup chopped fresh parsley (optional, for garnish)

Instructions

  1. Prepare 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 to use in the sauce if needed.
  2. Heat the Oil: In a large skillet, heat the olive oil over medium heat to prepare for sautéing the 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, bringing out their sweetness.
  4. Sauté the Mushrooms: Add the sliced cremini mushrooms and cook for 5-7 minutes until they are tender and slightly browned, enhancing their earthy flavor.
  5. Add Garlic: Stir in the minced garlic and sauté for about 1 minute until fragrant, careful not to burn it.
  6. Deglaze the Pan: Pour in the white cooking broth or vegetable stock and stir, scraping up any browned bits from the bottom of the skillet. Allow the liquid to simmer for 2 minutes to reduce slightly.
  7. Add Cream: Stir in the heavy cream and reduce the heat to low. Let the mixture simmer for 3-4 minutes until it thickens slightly, creating a creamy base.
  8. Incorporate Gruyere: Gradually add the shredded Gruyere cheese, stirring continuously until it fully melts into the sauce. Season with salt and freshly ground black pepper to taste.
  9. Combine with Pasta: Toss the drained pasta directly into the skillet with the sauce. Add the reserved pasta water a little at a time to adjust the sauce consistency to your liking.
  10. Garnish and Serve: Sprinkle the pasta with chopped fresh parsley if desired, and serve immediately for a warm, comforting meal.

Notes

  • Use the white and light green parts of the leeks only; rinse thoroughly to remove any grit.
  • For a vegetarian version, ensure the white cooking broth or stock is vegetable-based.
  • Reserve pasta water as it helps in loosening the sauce and helps it cling better to the noodles.
  • You can substitute Gruyere with Emmental or Swiss cheese if unavailable.
  • Adjust seasoning carefully as cheese adds saltiness.
  • Serve immediately for best texture and flavor; leftovers can be reheated gently on the stovetop with a splash of cream or milk.

Keywords: caramelized leeks, mushroom pasta, Gruyere cheese, creamy pasta, stovetop pasta recipe, vegetarian pasta, easy dinner

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