Caramelized Leek and Mushroom Gruyere Pasta Recipe
This Caramelized Leek and Mushroom Gruyere Pasta is a rich and creamy dish combining tender pasta with sweet caramelized leeks, earthy cremini mushrooms, and a luscious Gruyere cheese sauce. The sauce is enhanced with a touch of white cooking broth and heavy cream, creating an indulgent meal perfect for a comforting dinner.
- 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
Pasta
- 12 ounces pasta (such as fettuccine or linguine)
Vegetables
- 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)
Instructions
- Prepare 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 the pasta.
- Heat the Oil: In a large skillet, heat the olive oil over medium heat.
- Caramelize the Leeks: Add the thinly sliced leeks to the skillet and cook for 6-8 minutes, stirring occasionally, until the leeks are soft and golden in color.
- Sauté the Mushrooms: Stir in the sliced cremini mushrooms and continue to cook for another 5-7 minutes until they are tender and slightly browned.
- Add Garlic: Add the minced garlic to the skillet and sauté for 1 minute until fragrant, making sure not to burn it.
- Deglaze the Pan: Pour in the white cooking broth, stirring to scrape up any browned bits stuck to the skillet’s bottom. Let the mixture simmer for 2 minutes to reduce slightly.
- Add Cream: Stir in the heavy cream and reduce heat to low. Let the sauce simmer gently for 3-4 minutes until it thickens slightly.
- Incorporate Gruyere: Gradually add the shredded Gruyere cheese into the sauce, stirring continuously to melt it completely. Season with salt and freshly ground black pepper to taste.
- Mix with Pasta: Add the drained pasta to the skillet and toss it with the sauce. Use the reserved pasta water a little at a time to loosen the sauce to your desired consistency.
- Garnish and Serve: Sprinkle the dish with chopped fresh parsley if desired, then serve immediately while warm and creamy.
Notes
- Reserve some pasta water to adjust sauce consistency and help it cling to the pasta.
- You can substitute cremini mushrooms with button or wild mushrooms for varied flavors.
- Choosing long pasta shapes like fettuccine or linguine works best to hold the creamy sauce.
- Use dry white broth or vegetable stock for a subtle acidic note to balance richness.
- Gruyere cheese melts beautifully, but if unavailable, Swiss cheese can be a substitute.
Keywords: Caramelized leek pasta, mushroom pasta, Gruyere cheese pasta, creamy pasta recipe, easy dinner pasta, vegetarian pasta
