Description
This Caramelized Leek and Mushroom Gruyere Pasta is a creamy, comforting dish that combines tender sautéed leeks and mushrooms with rich Gruyere cheese, tossed with fettuccine or linguine for a deliciously satisfying meal perfect for any occasion.
Ingredients
Scale
Pasta
- 12 ounces fettuccine or linguine
Vegetables & Aromatics
- 2 medium leeks, sliced
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
Liquids & Dairy
- 2 tablespoons olive oil
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 1 cup shredded Gruyere cheese
Seasoning
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine or linguine and cook until al dente, according to package instructions. Reserve 1/2 cup of the pasta water before draining the pasta.
- Sauté the Leeks: In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and sauté, stirring occasionally, until they are softened and starting to caramelize, about 5 to 7 minutes.
- Cook the Mushrooms and Garlic: Add the sliced cremini mushrooms to the skillet and continue cooking until the mushrooms are tender, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Simmer with Broth and Cream: Pour in the vegetable broth and allow the mixture to simmer gently for 3 minutes to reduce slightly. Then add the heavy cream and stir thoroughly to combine into a creamy sauce.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the sauce. Toss well to coat the pasta evenly, adding some of the reserved pasta water gradually if needed to loosen the sauce and make it silky.
- Add the Gruyere Cheese: Stir in the shredded Gruyere cheese until it melts completely and the sauce becomes creamy. Season with salt and freshly ground pepper to taste.
- Serve: Plate the pasta and serve immediately, optionally garnished with fresh parsley for a pop of color and freshness.
Notes
- Reserve some pasta water to adjust sauce consistency as needed for a creamy texture.
- Be careful not to overcook the mushrooms to maintain their texture and flavor.
- Gruyere cheese can be substituted with Emmental or Swiss cheese if needed.
- This dish pairs well with a simple green salad or crusty bread.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
