Caramelized Leek and Mushroom Gruyere Pasta Recipe

Introduction

Caramelized Leek and Mushroom Gruyere Pasta is a rich and comforting dish that combines sweet, tender leeks with earthy mushrooms and creamy Gruyere cheese. This elegant yet easy-to-make pasta is perfect for a cozy dinner or a special occasion. Every bite offers a delightful blend of savory and creamy flavors.

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: 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 pasta water, then drain the pasta.
2. Step 2: In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and cook, stirring occasionally, for 6–8 minutes until soft and golden.
3. Step 3: Add the sliced mushrooms to the skillet and cook for 5–7 minutes until tender and slightly browned.
4. Step 4: Stir in the minced garlic and sauté for about 1 minute until fragrant.
5. Step 5: Pour in the white cooking broth and stir, scraping any browned bits from the pan. Let it simmer for 2 minutes.
6. Step 6: Reduce the heat to low and stir in the heavy cream. Let the mixture simmer for 3–4 minutes until it thickens slightly.
7. Step 7: Gradually add the shredded Gruyere cheese, stirring until fully melted into the sauce. Season with salt and freshly ground black pepper to taste.
8. Step 8: Toss the cooked pasta with the sauce in the skillet, adding reserved pasta water as needed to loosen the sauce to your desired consistency.
9. Step 9: Garnish with chopped fresh parsley if desired and serve immediately.

Tips & Variations

• Use white cooking broth, vegetable stock, or a light chicken broth for depth of flavor.
• For a vegetarian version, ensure the broth is vegetable-based.
• Swap Gruyere for Swiss or Fontina cheese if needed, but avoid very strong cheeses that might overpower the delicate flavors.
• Add a pinch of nutmeg to the sauce to enhance the creaminess and add warmth.
• Serve with a side of crusty bread or a simple green salad for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream or broth if the sauce has thickened too much. Avoid microwaving for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, you can substitute cremini mushrooms with button mushrooms, shiitake, or portobello for varied flavors and textures.

Is this dish suitable for vegetarians?

Absolutely. Just be sure to use vegetable stock or a suitable white cooking broth that does not contain animal products.

Caramelized Leek and Mushroom Gruyere Pasta Recipe

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4.4 from 86 reviews

Caramelized Leek and Mushroom Gruyere Pasta is a gourmet Italian-inspired dish featuring tender fettuccine or linguine tossed in a creamy, cheesy sauce made from caramelized leeks, savory cremini mushrooms, garlic, and nutty Gruyere cheese. This recipe combines the sweet, caramelized flavor of leeks with earthy mushrooms and a luscious Gruyere cheese sauce to create an indulgent and comforting meal perfect for family dinners or entertaining guests.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

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

Liquids & 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

Seasoning & Garnish

• 1/4 teaspoon freshly ground black pepper
• Salt, to taste
• 1/4 cup chopped fresh parsley (optional, for garnish)

Instructions

1. Cook the Pasta: Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining the pasta.
2. Heat the Oil: In a large skillet, heat the olive oil over medium heat to prepare for sautéing the vegetables.
3. Caramelize the Leeks: Add the thinly sliced leeks to the skillet and cook for 6 to 8 minutes while stirring occasionally, until the leeks become soft and develop a golden, caramelized color.
4. Sauté the Mushrooms: Stir in the sliced cremini mushrooms and cook for an additional 5 to 7 minutes until they are tender and browned, enhancing their flavor.
5. Add Garlic: Stir in the minced garlic and sauté it for about 1 minute until it becomes fragrant, being careful not to burn it.
6. Deglaze the Pan: Pour in the dry white cooking broth or vegetable stock, stirring to scrape up any browned bits stuck to the bottom of the skillet. Allow this to simmer for 2 minutes to concentrate the flavors.
7. Add Cream: Reduce the heat to low and stir in the heavy cream. Let the mixture simmer gently for 3 to 4 minutes until it thickens slightly into a creamy sauce.
8. Incorporate Gruyere Cheese: Gradually add the shredded Gruyere cheese into the sauce, stirring continuously to melt it fully and create a smooth, velvety texture. Season the sauce with salt and freshly ground black pepper to taste.
9. Combine with Pasta: Toss the cooked pasta into the skillet with the sauce, mixing well to coat the noodles evenly. Add reserved pasta water little by little as needed to adjust the sauce consistency to your liking.
10. Garnish and Serve: Sprinkle chopped fresh parsley over the pasta for a fresh, vibrant finish if desired, and serve immediately while warm for the best flavor and texture.

Notes

• Reserve pasta water is essential to help achieve the perfect sauce consistency and helps the sauce cling better to the pasta.
• Use white cooking broth or vegetable stock to keep the sauce light and flavorful; dry white wine can also be substituted for extra depth.
• Gruyere cheese melts well and adds a wonderful nutty flavor, but you can substitute with Swiss cheese if needed.
• Make sure to caramelize the leeks slowly so they develop sweetness without burning.
• This dish pairs beautifully with a crisp green salad or crusty bread for a complete meal.

Keywords: Caramelized leek pasta, mushroom pasta recipe, Gruyere cheese pasta, creamy vegetarian pasta, easy gourmet pasta, stovetop pasta dish