Caramelized Leek and Mushroom Gruyere Pasta Recipe
This Caramelized Leek and Mushroom Gruyere Pasta is a comforting and flavorful dish featuring tender pasta tossed in a creamy sauce made from caramelized leeks, sautéed cremini mushrooms, and rich Gruyere cheese. The sauce is elevated with garlic, white cooking broth, and a touch of fresh parsley, making it an elegant yet simple meal perfect for any occasion.
- 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
Pasta
- 12 ounces pasta (fettuccine or linguine)
Vegetables
- 2 medium leeks (white and light green parts only), thinly sliced
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
Sauce
- 2 tablespoons olive oil
- 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
Garnish
- 1/4 cup chopped fresh parsley (optional)
Instructions
- 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. Before draining, reserve 1/2 cup of the pasta water for later use.
- Heat the Oil: In a large skillet over medium heat, warm the olive oil until shimmering.
- Caramelize the Leeks: Add the thinly sliced leeks to the skillet and cook for 6-8 minutes, stirring occasionally, until they become soft and turn a golden color.
- Sauté the Mushrooms: Add the sliced cremini mushrooms to the skillet and cook an additional 5-7 minutes, stirring occasionally, until the mushrooms are tender and slightly browned.
- Add Garlic: Stir in the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Deglaze the Pan: Pour in the white cooking broth, stirring and scraping up any browned bits from the skillet’s bottom. Allow the mixture to simmer for 2 minutes to concentrate flavors.
- Add Cream: Reduce the heat to low and stir in the heavy cream. Let the sauce simmer gently for 3-4 minutes, allowing it to thicken slightly.
- Incorporate Gruyere: Gradually add the shredded Gruyere cheese to the skillet, stirring continuously until the cheese has completely melted into the sauce. Season with salt and freshly ground black pepper to taste.
- Combine with Pasta: Add the cooked pasta directly to the skillet with the sauce. Toss well to coat the pasta evenly, adding reserved pasta water a little at a time to reach the desired sauce consistency.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the pasta for a burst of color and freshness, then serve immediately while warm.
Notes
- Reserve some pasta water before draining to adjust sauce consistency perfectly.
- Use white cooking broth or vegetable stock to keep the sauce flavorful without overpowering the delicate vegetables.
- Gruyere cheese adds a distinct creamy and nutty flavor; substitute with Swiss cheese if unavailable.
- For a vegetarian version, ensure the broth is vegetable-based.
- To enhance the dish, consider adding a squeeze of lemon juice or a pinch of nutmeg to the sauce.
Keywords: Caramelized leek pasta, mushroom pasta, creamy Gruyere pasta, vegetarian pasta recipe, easy stovetop pasta
