Caramelized Leek and Mushroom Gruyere Pasta Recipe
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.
- 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
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
- 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.
- Heat the Oil: In a large skillet, heat the olive oil over medium heat to prepare for sautéing the vegetables.
- 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.
- 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.
- Add Garlic: Stir in the minced garlic and sauté it for about 1 minute until it becomes fragrant, being careful not to burn it.
- 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.
- 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.
- 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.
- 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.
- 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
