Caramelized Leek and Mushroom Gruyere Pasta Recipe
A rich and flavorful pasta dish featuring caramelized leeks and sautéed cremini mushrooms in a creamy Gruyere cheese sauce, perfectly tossed with fettuccine or linguine. This comforting meal balances the sweetness of the leeks, the earthiness of mushrooms, and the nutty melt of Gruyere, finished with a touch of fresh parsley for brightness.
- 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
For the Pasta
- 12 ounces pasta (such as fettuccine or linguine)
For the Sauce
- 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
- Prepare the Pasta: Boil a large pot of salted water and cook the pasta according to the package instructions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water for later use.
- Heat the Oil: In a large skillet, heat 2 tablespoons of olive oil over medium heat to prepare for sautéing the vegetables.
- Caramelize the Leeks: Add the sliced leeks to the skillet and cook them for 6-8 minutes, stirring occasionally, until they become soft and develop a golden color to deepen their flavor.
- Sauté the Mushrooms: Stir in the sliced cremini mushrooms and cook for another 5-7 minutes until they are tender and slightly browned, enhancing their earthy taste.
- Add Garlic: Add the minced garlic to the skillet and sauté for about 1 minute until it becomes fragrant, being careful not to burn it.
- Deglaze the Pan: Pour in 1/2 cup of dry white cooking broth and stir well, scraping any browned bits from the bottom of the skillet. Let this simmer for 2 minutes to meld the flavors.
- Add Cream: Stir in 1/2 cup heavy cream and reduce the heat to low. Allow the sauce to simmer gently for 3-4 minutes until it slightly thickens.
- Incorporate Gruyere: Gradually add 1 cup of shredded Gruyere cheese to the sauce, stirring continuously until the cheese melts fully into a smooth, creamy sauce. Season with 1/4 teaspoon freshly ground black pepper and salt to taste.
- Combine and Serve: Add the cooked pasta to the skillet and toss thoroughly with the sauce. Use the reserved pasta water a little at a time to loosen the sauce and reach your preferred consistency.
- Garnish and Serve: Sprinkle with 1/4 cup chopped fresh parsley if desired, and serve immediately while warm and creamy.
Notes
- Be sure to use the white and light green parts of the leeks only, as the dark green is tougher and better saved for stocks.
- Reserving pasta water is key; its starch content helps bind the sauce to the noodles smoothly.
- Gruyere melts beautifully, but if unavailable, Emmental or Swiss cheese can be used as a substitute.
- For a vegetarian version, ensure your white cooking broth or vegetable stock contains no animal products.
- Cooking the leeks slowly to caramelize ensures a sweet depth that complements the creamy sauce.
Keywords: Gruyere pasta recipe, caramelized leek pasta, mushroom pasta, creamy pasta dish, vegetarian pasta, easy comfort food
