Caramelized Leek and Mushroom Gruyere Pasta Recipe

Introduction

Enjoy the rich flavors of caramelized leeks and earthy mushrooms combined with creamy Gruyere cheese in this delicious pasta dish. It’s a comforting meal that’s both elegant and easy to prepare, perfect for weeknight dinners or special occasions.

Ingredients

• 12 ounces pasta (such as fettuccine or linguine)
• 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

1. Step 1: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.
2. Step 2: In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and cook for 6-8 minutes, stirring occasionally, until soft and golden.
3. Step 3: Add the sliced mushrooms to the skillet and cook for another 5-7 minutes until tender and lightly browned.
4. Step 4: Stir in the minced garlic and sauté for 1 minute until fragrant.
5. Step 5: Pour in the white cooking broth, scraping the bottom of the skillet to deglaze and loosen any browned bits. Let simmer for 2 minutes.
6. Step 6: Stir in the heavy cream, reduce heat to low, and let the sauce simmer for 3-4 minutes until slightly thickened.
7. Step 7: Gradually add the shredded Gruyere cheese, stirring until fully melted. Season with salt and freshly ground black pepper to taste.
8. Step 8: Toss the cooked pasta into the skillet with the sauce. Add reserved pasta water as needed to reach your desired sauce consistency.
9. Step 9: Garnish with chopped fresh parsley if desired and serve immediately.

Tips & Variations

• For a vegetarian version, use vegetable stock and ensure the cheese doesn’t contain animal rennet.
• Try substituting cremini mushrooms with wild mushrooms for a more intense flavor.
• Adding a pinch of nutmeg to the sauce enhances the creamy Gruyere’s nuttiness.
• Use fresh pasta for an even more tender texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or pasta water to loosen the sauce as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of Gruyere?

Yes, Swiss, Emmental, or Fontina are good substitutes that melt well and offer a similar nutty flavor.

What if I don’t have white cooking broth?

You can use vegetable or chicken stock as a substitute. If you prefer, a dry white wine can also add nice acidity, but simmer it first to cook off the alcohol.

Caramelized Leek and Mushroom Gruyere Pasta Recipe

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★★★★★

4.6 from 50 reviews

• Author: Sarah
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A creamy and flavorful pasta dish featuring caramelized leeks and sautéed cremini mushrooms in a rich Gruyere cheese sauce, perfectly coating fettuccine or linguine for a comforting meal.

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Ingredients

Scale 1x2x3x

Pasta

• 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

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

Oils and Seasoning

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

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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.
2. Heat the Oil: In a large skillet, heat the olive oil over medium heat.
3. Caramelize the Leeks: Add the sliced leeks to the skillet and cook for 6-8 minutes, stirring occasionally, until they become soft and golden.
4. Sauté the Mushrooms: Stir in the sliced mushrooms and cook for another 5-7 minutes until they are tender and slightly browned.
5. Add Garlic: Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
6. Deglaze the Pan: Pour in the white cooking broth while stirring, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes to reduce slightly.
7. Add Cream: Stir in the heavy cream, reduce the heat to low, and let the mixture simmer gently for 3-4 minutes until it thickens slightly.
8. Incorporate Gruyere: Gradually add the shredded Gruyere cheese to the sauce, stirring continuously until it melts completely and creates a smooth, creamy sauce. Season with salt and freshly ground black pepper to taste.
9. Combine and Serve: Toss the cooked pasta into the skillet with the sauce, adding reserved pasta water as needed to adjust the sauce consistency. Mix well to coat the pasta evenly.
10. Garnish: Sprinkle with chopped fresh parsley, if using, and serve immediately while warm.

Notes

• Use long pasta shapes like fettuccine or linguine to complement the creamy sauce.
• Cremini mushrooms provide an earthy flavor but can be substituted with button or wild mushrooms.
• Reserve pasta water is essential to loosen the sauce without diluting flavor.
• Gruyere cheese melts smoothly and adds a nutty, slightly sweet taste perfect for pasta sauces.
• For a vegetarian version, ensure the cooking broth is vegetable-based.
• Adjust the salt carefully because both broth and cheese add saltiness.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: French-inspired

Keywords: Caramelized leek pasta, Gruyere pasta, mushroom pasta, creamy leek pasta, vegetarian pasta, easy pasta recipe