Caramelized Leek and Mushroom Gruyere Pasta Recipe
This Caramelized Leek and Mushroom Gruyere Pasta is a creamy, comforting dish featuring tender caramelized leeks and sautéed cremini mushrooms in a luscious Gruyere cheese sauce. Perfectly cooked pasta is tossed in this rich sauce with a hint of garlic and white cooking broth, making it an elegant yet simple meal that’s both satisfying and flavorful.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: French-inspired
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: 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 later for adjusting sauce consistency.
- Heat the Oil: In a large skillet, heat the olive oil over medium heat to prepare for sautéing the vegetables.
- Caramelize the Leeks: Add the sliced leeks to the skillet and cook for 6-8 minutes, stirring occasionally, until they become soft and golden, developing a lovely caramelized flavor.
- Sauté the Mushrooms: Stir in the sliced cremini mushrooms and continue cooking for another 5-7 minutes until the mushrooms are tender and slightly browned, enhancing their earthy taste.
- Add Garlic: Add the minced garlic to the skillet and sauté for 1 minute until fragrant, taking care 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 concentrate flavors.
- Add Cream: Stir in the heavy cream, reduce the heat to low, and let the sauce simmer gently for 3-4 minutes until it thickens slightly.
- Incorporate Gruyere Cheese: Gradually add the shredded Gruyere, stirring continuously until the cheese melts completely into the sauce. Season with salt and freshly ground black pepper to taste.
- Combine with Pasta: Toss the drained pasta into the skillet with the sauce. Add reserved pasta water as needed to loosen and achieve your desired sauce consistency, ensuring every strand is coated.
- Garnish and Serve: Sprinkle the dish with chopped fresh parsley if using, and serve immediately for the best flavor and texture.
Notes
- To ensure even cooking, trim and clean leeks thoroughly as dirt can hide between the layers.
- Reserved pasta water is starchy and helps bind the sauce to the pasta, so don’t discard it.
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Gruyere cheese can be replaced with Emmental or Swiss cheese if desired.
- This recipe is best served immediately as the sauce thickens upon standing.
Keywords: Caramelized Leek Pasta, Mushroom Gruyere Pasta, Creamy Leek Pasta, Vegetarian Pasta Recipe, Gruyere Cheese Pasta
