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Caramelized Leek and Mushroom Gruyere Pasta

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  • Author: Stephanie
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-Inspired
  • Diet: Vegetarian

Description

Caramelized Leek and Mushroom Gruyere Pasta is a savory, comforting dish packed with rich flavors from sweet caramelized leeks, earthy mushrooms, and creamy Gruyere cheese. This decadent pasta is perfect for a cozy dinner and is sure to impress!

Ingredients

Units Scale
  • 12 oz (340g) pasta (linguine, fettuccine, or pappardelle)
  • 3 tbsp olive oil, divided
  • 2 tbsp butter
  • 2 large leeks, white and light green parts only, thinly sliced
  • 10 oz (280g) cremini or button mushrooms, sliced
  • 4 garlic cloves, minced
  • 1/2 cup (120ml) dry white wine (or vegetable broth)
  • 1 cup (240ml) heavy cream
  • 1 1/2 cups (150g) grated Gruyere cheese
  • 1/2 cup (15g) chopped fresh parsley (for garnish)
  • Salt and pepper, to taste

Instructions

 

  1. Cook the Pasta:
    • Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
  2. Caramelize the Leeks:
    • Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat.
    • Add the sliced leeks and cook for 10-12 minutes, stirring occasionally, until soft and golden brown. Season with a pinch of salt and pepper.
    • Remove the caramelized leeks from the skillet and set aside.
  3. Cook the Mushrooms:
    • In the same skillet, add the remaining 1 tbsp olive oil and 1 tbsp butter.
    • Add the sliced mushrooms and cook for 5-7 minutes until browned and tender. Season with salt and pepper.
    • Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
  4. Make the Sauce:
    • Add the white wine to the skillet, scraping up any browned bits from the bottom. Cook for 2-3 minutes until the wine is mostly evaporated.
    • Stir in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until slightly thickened.
  5. Add Gruyere and Pasta:
    • Lower the heat and stir in the grated Gruyere cheese, mixing until melted and smooth.
    • Add the cooked pasta to the skillet, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
  6. Combine and Serve:
    • Add the caramelized leeks back to the skillet, stirring to combine.
    • Serve hot, garnished with chopped fresh parsley.

Notes

  • Make it vegetarian: Use vegetable broth instead of white wine.
  • Add protein: Top with grilled chicken, sautéed shrimp, or crispy bacon.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of cream or broth.

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