Print

Caramelized Leek and Mushroom Gruyere Pasta Recipe

Caramelized Leek and Mushroom Gruyere Pasta Recipe
Print Recipe

★★★★★

4.9 from 19 reviews

This Caramelized Leek and Mushroom Gruyere Pasta is a rich and flavorful dish combining tender caramelized leeks, sautéed mushrooms, and creamy Gruyere cheese sauce. Perfect for a comforting vegetarian meal, it blends savory and creamy textures with the subtle sweetness of leeks.

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

  • 1/2 cup dry white cooking broth (or vegetable stock)
  • 1/2 cup heavy cream
  • 1 cup shredded Gruyere cheese

Seasonings & Garnish

  • 2 tablespoons olive oil
  • 1/4 teaspoon freshly ground black pepper
  • Salt, to taste
  • 1/4 cup chopped fresh parsley (optional, for garnish)

Instructions

  1. Cook the Pasta: Boil a large pot of salted water and cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining to adjust the sauce consistency later.
  2. Heat the Oil: In a large skillet, heat the olive oil over medium heat to prepare for sautéing 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 golden brown, developing a sweet flavor.
  4. Sauté the Mushrooms: Stir in the sliced cremini mushrooms and cook for an additional 5-7 minutes until they are tender and slightly browned, enhancing their umami taste.
  5. Add Garlic: Add the minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to burn it.
  6. Deglaze the Pan: Pour in the white cooking broth or vegetable stock, stirring to scrape up any browned bits from the bottom of the skillet. Let it simmer for about 2 minutes to reduce slightly and concentrate flavors.
  7. Add Cream: Stir in the heavy cream and reduce the heat to low. Let the mixture simmer gently for 3-4 minutes until it thickens slightly into a creamy sauce.
  8. Incorporate Gruyere: Gradually add the shredded Gruyere cheese, stirring constantly to allow it to melt smoothly into the sauce. Season with salt and freshly ground black pepper to taste.
  9. Combine with Pasta: Toss the cooked pasta directly into the skillet with the cheese sauce and vegetables. Add reserved pasta water a little at a time as needed to achieve the desired creamy consistency.
  10. Garnish and Serve: Sprinkle the pasta with chopped fresh parsley if desired and serve immediately for a warm, comforting meal.

Notes

  • Leeks can be tricky to clean; make sure to rinse them well to remove any grit.
  • Use Gruyere cheese for its melting quality and nutty flavor; alternatively, Emmental can be a substitute.
  • White cooking broth can be substituted with vegetable or chicken broth depending on dietary preferences.
  • Reserve pasta water contains starch that helps to bind and thicken the sauce.
  • For a lighter version, substitute heavy cream with half-and-half or full-fat milk, but the sauce may be less rich.

Nutrition

Keywords: leek pasta, mushroom pasta, gruyere cheese pasta, caramelized leek recipe, creamy pasta, vegetarian pasta

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