Caramelized Leek and Mushroom Gruyère Pasta Recipe

Introduction

This Caramelized Leek and Mushroom Gruyere Pasta is a rich and comforting dish that combines the sweetness of caramelized leeks with the earthy flavors of mushrooms and the creamy melt of Gruyere cheese. Perfect for a cozy weeknight dinner or impressing guests with minimal effort.

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

1. Step 1: 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.
2. Step 2: In a large skillet, heat the olive oil over medium heat.
3. Step 3: Add the sliced leeks and cook for 6-8 minutes, stirring occasionally, until they are soft and golden.
4. Step 4: Stir in the mushrooms and cook for another 5-7 minutes until tender and slightly browned.
5. Step 5: Add the minced garlic and sauté for 1 minute until fragrant.
6. Step 6: Pour in the white cooking broth and stir, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.
7. Step 7: Stir in the heavy cream, reduce the heat to low, and let the mixture simmer for 3-4 minutes until slightly thickened.
8. Step 8: Gradually stir in the Gruyere cheese, allowing it to melt completely into the sauce. Season with salt and freshly ground black pepper to taste.
9. Step 9: Toss the cooked pasta in the skillet with the sauce, adding reserved pasta water as needed to reach your desired consistency.
10. Step 10: Sprinkle with chopped parsley, if desired, and serve immediately.

Tips & Variations

• Use vegetable stock instead of white cooking broth for a vegetarian-friendly version.
• For extra depth, add a splash of dry white wine when deglazing the pan before adding the broth.
• Try substituting Gruyere with Parmesan or Fontina for a different cheesy flavor.
• If you like a bit of spice, a pinch of red pepper flakes works well.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove, adding a splash of cream or pasta water to restore the sauce’s creaminess. Avoid microwaving to prevent the cheese from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, this dish works well with various pasta shapes such as penne, rigatoni, or even spaghetti. Choose your favorite pasta for the best results.

How do I clean leeks properly?

Leeks tend to hold dirt between their tightly layered leaves. Slice the white and light green parts, then soak them in a bowl of cold water, swishing around to release any grit. Lift the leeks out with a slotted spoon and drain well before cooking.

Caramelized Leek and Mushroom Gruyère Pasta Recipe

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★★★★★

4.8 from 101 reviews

• Author: Zoe
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This creamy and flavorful Caramelized Leek and Mushroom Gruyere Pasta combines tender fettuccine or linguine with richly caramelized leeks, sautéed cremini mushrooms, and a luscious Gruyere cheese sauce. Enhanced with garlic, white cooking broth, and a touch of cream, this comforting dish is easy to prepare on the stovetop and makes a perfect weeknight dinner that’s both elegant and satisfying.

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Ingredients

Scale 1x2x3x

Pasta

• 12 ounces pasta (such as fettuccine or linguine)

Vegetables & Aromatics

• 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)

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Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water to help adjust the sauce consistency later.
2. Heat the Oil: In a large skillet over medium heat, warm 2 tablespoons of olive oil until shimmering and hot.
3. Caramelize the Leeks: Add the thinly sliced leeks to the skillet and cook, stirring occasionally, for 6-8 minutes until they soften and turn golden brown, releasing their sweet flavor.
4. Sauté the Mushrooms: Stir in the sliced cremini mushrooms and continue cooking for another 5-7 minutes until the mushrooms are tender and develop a nice golden color.
5. Add Garlic: Add the minced garlic to the skillet and sauté for 1 minute until fragrant but not browned, enhancing the overall aroma of the dish.
6. Deglaze the Pan: Pour in 1/2 cup of dry white cooking broth or vegetable stock, stirring to scrape up any browned bits stuck to the bottom of the skillet, then let the mixture simmer for 2 minutes to reduce slightly.
7. Add Cream: Lower the heat and stir in 1/2 cup of heavy cream. Allow the sauce to gently simmer for 3-4 minutes until it thickens lightly, developing a creamy texture.
8. Incorporate Gruyere: Gradually add 1 cup of shredded Gruyere cheese into the sauce, stirring continuously until the cheese has melted fully and the sauce is smooth. Season with salt and freshly ground black pepper to taste.
9. Mix with Pasta: Toss the drained pasta directly into the skillet with the cheese sauce and vegetables. Add reserved pasta water in small amounts as needed to loosen the sauce and reach your desired consistency.
10. Garnish and Serve: Sprinkle with chopped fresh parsley if desired, and serve the pasta immediately while warm for the best flavor and texture.

Notes

• Leeks should be thoroughly cleaned as they can contain dirt between layers.
• Use Gruyere cheese for authentic flavor, but Swiss cheese can be a milder substitute.
• Reserve pasta water to adjust sauce thickness without diluting flavor.
• For a vegetarian version, ensure the broth is vegetable-based.
• This dish pairs well with a crisp white wine or light salad.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: French-inspired

Keywords: Gruyere pasta, caramelized leeks, cremini mushrooms, creamy pasta, vegetarian pasta recipe, stovetop pasta dish