Caramelized Leek and Mushroom Gruyere Pasta Recipe

Introduction

This Caramelized Leek and Mushroom Gruyere Pasta is a comforting and flavorful dish that combines tender vegetables with a creamy, cheesy sauce. Perfect for a cozy dinner, it brings together sweet leeks, earthy mushrooms, and nutty Gruyere cheese for a satisfying meal.

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

Tips & Variations

• Use long noodles like fettuccine or linguine to help the creamy sauce coat each strand evenly.
• Substitute cremini mushrooms with button or wild mushrooms for a different earthy flavor.
• For a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.
• If you prefer a bit of heat, add a pinch of red pepper flakes when sautéing the garlic.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or broth to loosen the sauce if needed. This pasta is best enjoyed fresh but keeps well for quick meals.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese instead of Gruyere?

Yes, you can substitute Gruyere with Emmental or fontina cheese for a similar melt and flavor, though the taste will vary slightly.

What can I use if I don’t have white cooking broth?

If you don’t have white cooking broth, vegetable stock or a dry white wine can be used as alternatives to deglaze the pan and add acidity.

Caramelized Leek and Mushroom Gruyere Pasta Recipe

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★★★★★

4.5 from 80 reviews

This Caramelized Leek and Mushroom Gruyere Pasta is a creamy, comforting dish that combines the sweetness of caramelized leeks with earthy cremini mushrooms. Tossed in a luscious Gruyere cheese sauce enriched with heavy cream and brightened by white cooking broth, this pasta recipe is perfect for a cozy weeknight dinner or an elegant meal that impresses.

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

Ingredients

Scale 1x2x3x

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

Sauce

• 1/2 cup dry white cooking broth (or vegetable stock)
• 1/2 cup heavy cream
• 1 cup shredded Gruyere cheese
• 2 tablespoons olive oil
• 1/4 teaspoon freshly ground black pepper
• Salt, to taste

Garnish (optional)

• 1/4 cup chopped fresh parsley

Instructions

1. Prepare the Pasta: 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 before draining the pasta.
2. Heat the Oil: In a large skillet, heat the olive oil over medium heat to prepare for cooking the vegetables.
3. Caramelize the Leeks: Add the thinly sliced leeks to the skillet and cook for 6-8 minutes, stirring occasionally, until they become soft and develop a golden caramelized color.
4. Sauté the Mushrooms: Stir in the sliced cremini mushrooms and continue cooking for an additional 5-7 minutes until they are tender and slightly browned.
5. Add Garlic: Incorporate the minced garlic into the skillet and sauté for about 1 minute until the aroma is fragrant but the garlic is not burnt.
6. Deglaze the Pan: Pour in the white cooking broth, stirring and scraping up any browned bits stuck to the bottom of the pan. Let the liquid simmer for 2 minutes to reduce slightly and concentrate flavor.
7. Add Cream: Lower the heat to low and stir in the heavy cream. Allow the mixture to simmer gently for 3-4 minutes until it starts to thicken slightly.
8. Incorporate Gruyere Cheese: Gradually add the shredded Gruyere cheese to the sauce, stirring continuously until fully melted and smooth. Season the sauce with salt and freshly ground black pepper to taste.
9. Mix with Pasta: Add the cooked pasta to the skillet and toss to coat it evenly with the creamy leek and mushroom sauce. Use the reserved pasta water as needed to adjust the sauce consistency to your liking.
10. Garnish and Serve: Sprinkle the chopped fresh parsley over the pasta for a touch of color and freshness, then serve immediately while hot and creamy.

Notes

• Use long pasta noodles like fettuccine or linguine as they pair beautifully with creamy sauces.
• You can substitute cremini mushrooms with button or wild mushrooms based on availability and preference.
• If you prefer a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
• Reserved pasta water contains starch and helps loosen the sauce for better coating of the pasta.
• Gruyere cheese gives a nutty sweetness but can be replaced with Swiss or Emmental cheese if unavailable.
• White cooking broth adds brightness and balances richness, but vegetable stock is a suitable alternative.
• For a stronger leek flavor, use both white and light green parts but avoid the dark green tougher leaves.
• To keep this recipe vegetarian, ensure the broth used is vegetable-based rather than chicken broth.

Keywords: caramelized leek pasta, mushroom pasta, gruyere cheese pasta, creamy pasta recipes, vegetarian pasta dinner