Caramelized Leek and Mushroom Gruyere Pasta Recipe
This Caramelized Leek and Mushroom Gruyere Pasta is a rich and comforting dish featuring tender caramelized leeks and sautéed mushrooms in a creamy Gruyere cheese sauce. Perfect for a cozy dinner, it combines savory flavors and creamy textures with a hint of fresh parsley to brighten the plate. The pasta is cooked al dente and tossed in a luscious sauce made by simmering white broth and cream, then melting Gruyere cheese in for depth and smoothness.
- 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
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
Seasonings & Garnish
- 1/4 teaspoon freshly ground black pepper
- Salt, to taste
- 1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
- Cook 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 cooking water before draining the pasta.
- Heat the Oil: In a large skillet, heat the olive oil over medium heat to prepare for caramelizing vegetables.
- Caramelize the Leeks: Add the thinly sliced leeks to the skillet and cook for 6-8 minutes, stirring occasionally, until they are soft and golden brown, enhancing their sweetness.
- Sauté the Mushrooms: Stir in the sliced cremini mushrooms and cook for another 5-7 minutes until tender and slightly browned, developing deeper flavor.
- Add Garlic: Incorporate the minced garlic and sauté for about 1 minute until fragrant without burning.
- Deglaze the Pan: Pour in the white cooking broth, stirring to scrape up any browned bits stuck to the skillet bottom, then let it simmer for 2 minutes to reduce slightly.
- Add Cream: Lower the heat to low and stir in the heavy cream, letting the sauce simmer gently for 3-4 minutes until it thickens slightly.
- Incorporate Gruyere: Gradually add the shredded Gruyere cheese, stirring continuously until it melts fully into the sauce. Season with salt and freshly ground black pepper to taste.
- Mix with Pasta: Toss the cooked pasta with the sauce in the skillet. Add reserved pasta water a little at a time as needed to achieve desired sauce consistency and coating.
- Garnish and Serve: Sprinkle chopped fresh parsley on top if desired, then serve the pasta immediately while warm and creamy.
Notes
- Use the white and light green parts of leeks only to avoid tough textures.
- Cremini mushrooms add hearty flavor but you can substitute with button or shiitake mushrooms.
- Reserve pasta water is useful to loosen up the sauce without diluting flavor.
- For a vegetarian version, ensure the cooking broth is vegetable-based.
- Gruyere cheese imparts a nutty, creamy flavor; substitutes like Emmental can work but alter taste.
Keywords: pasta, caramelized leeks, mushrooms, gruyere cheese, creamy sauce, vegetarian pasta, easy dinner
