Caramelized Leek and Mushroom Gruyere Pasta
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!
- 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
Ingredients
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
- Cook the Pasta:
- Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.