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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.

Ingredients

Scale

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

Find it online: https://leofoster.com/caramelized-leek-and-mushroom-gruyere-pasta-recipe/