Caramelized Leek and Mushroom Gruyere Pasta Recipe
Introduction
This Caramelized Leek and Mushroom Gruyere Pasta is a comforting and flavorful dish perfect for weeknight dinners or special occasions. The combination of sweet caramelized leeks, savory mushrooms, and creamy Gruyere cheese creates a rich sauce that clings beautifully to the pasta.
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
- Step 1: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.
- Step 2: Heat the olive oil in a large skillet over medium heat. Add the sliced leeks and cook, stirring occasionally, for 6-8 minutes until they are soft and golden.
- Step 3: Add the sliced mushrooms to the skillet and cook for another 5-7 minutes until tender and slightly browned.
- Step 4: Stir in the minced garlic and sauté for about 1 minute until fragrant.
- Step 5: Pour in the white cooking broth and stir, scraping up any browned bits from the skillet. Let it simmer for 2 minutes.
- Step 6: Reduce heat to low and stir in the heavy cream. Allow the sauce to simmer gently for 3-4 minutes until it thickens slightly.
- Step 7: Gradually add the shredded Gruyere cheese, stirring until fully melted. Season the sauce with salt and freshly ground black pepper to taste.
- Step 8: Toss the cooked pasta into the skillet with the sauce, adding reserved pasta water a little at a time to reach your desired sauce consistency.
- Step 9: Garnish with chopped fresh parsley if desired, and serve immediately.
Tips & Variations
- Use shallots instead of leeks for a slightly different sweet onion flavor.
- Substitute Gruyere with fontina or mozzarella for a milder cheese taste.
- Add a pinch of red pepper flakes for a subtle heat.
- For a vegan version, replace heavy cream with coconut cream and use a plant-based cheese alternative.
Storage
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce and retain creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta for this dish?
Yes, this sauce pairs well with various pasta shapes such as penne, rigatoni, or spaghetti. Choose your favorite for the best texture.
What can I substitute for Gruyere cheese if I can’t find it?
Fontina, Emmental, or even mozzarella can be used as a substitute. These cheeses melt well and provide a mild, creamy flavor similar to Gruyere.
Print
Caramelized Leek and Mushroom Gruyere Pasta Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A rich and comforting Caramelized Leek and Mushroom Gruyere Pasta featuring tender fettuccine tossed in a creamy Gruyere cheese sauce with caramelized leeks, sautéed mushrooms, and a hint of garlic. This easy stovetop recipe balances savory and creamy flavors with a fresh parsley garnish.
Ingredients
Pasta
- 12 ounces pasta (such as fettuccine or linguine)
Vegetables and Aromatics
- 2 medium leeks (white and light green parts only), thinly sliced
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
Liquids and Dairy
- 2 tablespoons olive oil
- 1/2 cup dry white cooking broth (or vegetable stock)
- 1/2 cup heavy cream
- 1 cup shredded Gruyere cheese
Seasonings
- 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.
- Heat the Oil: In a large skillet, heat the olive oil over medium heat.
- Caramelize the Leeks: Add the sliced leeks to the skillet and cook for 6-8 minutes, stirring occasionally, until they are soft and golden brown.
- Sauté the Mushrooms: Stir in the sliced mushrooms and cook for another 5-7 minutes until tender and browned.
- Add Garlic: Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
- Deglaze the Pan: Pour in the white cooking broth and stir, scraping any browned bits off the bottom of the skillet. Let it simmer for 2 minutes to reduce slightly.
- Add Cream: Stir in the heavy cream, reduce heat to low, and simmer the mixture for 3-4 minutes until it begins to thicken.
- Incorporate Gruyere: Gradually add the shredded Gruyere cheese, stirring continuously until it completely melts into the sauce. Season with salt and freshly ground black pepper to taste.
- Mix with Pasta: Toss the drained pasta into the skillet with the sauce. Add reserved pasta water as needed to reach your preferred sauce consistency.
- Garnish and Serve: Sprinkle chopped fresh parsley over the pasta before serving. Serve immediately for best flavor and texture.
Notes
- Be sure to use only the white and light green parts of the leeks to avoid any toughness.
- Reserving some pasta water helps adjust the sauce consistency and helps the sauce cling to the noodles better.
- Gruyere cheese melts smoothly and adds a nutty flavor, but you can substitute with Emmental or Swiss cheese if needed.
- For a vegetarian version, ensure your cooking broth or stock is vegetable-based rather than chicken broth.
- To intensify the mushroom flavor, you can use a mix of cremini and shiitake mushrooms.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French-inspired
Keywords: Caramelized Leek, Mushroom Pasta, Gruyere Pasta, Creamy Pasta, Vegetarian Pasta, Comfort Food, Easy Dinner
