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Creamy Mushroom and Leek Pasta Recipe

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★★★★★

4.5 from 58 reviews

This Creamy Mushroom and Leek Pasta combines tender sautéed leeks and earthy cremini mushrooms in a luscious Gruyere cheese sauce. The sauce is enriched with heavy cream and brightened with white cooking broth, tossed with perfectly cooked fettuccine or linguine for a comforting and elegant vegetarian meal.

Ingredients

Scale

Pasta

  • 12 ounces pasta (such as fettuccine or linguine)

Vegetables

  • 2 medium leeks (white and light green parts only), thinly sliced
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced

Sauce Ingredients

  • 2 tablespoons olive oil
  • 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

Garnish

  • 1/4 cup chopped fresh parsley (optional)

Instructions

  1. Prepare 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 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 to 8 minutes, stirring occasionally, until they become soft and golden brown, developing natural sweetness.
  4. Sauté the Mushrooms: Stir in the sliced cremini mushrooms and cook for another 5 to 7 minutes until they are tender and slightly browned, enhancing their earthy flavor.
  5. Add Garlic: Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, taking care not to burn it.
  6. Deglaze the Pan: Pour in the white cooking broth, stirring to loosen any browned bits stuck to the skillet bottom. Let the liquid simmer for 2 minutes to concentrate flavors.
  7. Add Cream: Lower the heat and stir in the heavy cream. Allow the sauce to simmer gently for 3 to 4 minutes until it thickens slightly.
  8. Incorporate Gruyere: Gradually add the shredded Gruyere cheese into the sauce, stirring continuously until fully melted. Season with salt and freshly ground black pepper to taste.
  9. Mix with Pasta: Add the drained pasta to the skillet and toss well to coat with the sauce. Use the reserved pasta water as needed to loosen the sauce to your preferred consistency.
  10. Garnish and Serve: Sprinkle chopped fresh parsley over the pasta for a fresh herbaceous touch and serve immediately while warm.

Notes

  • For best results, use long noodles like fettuccine or linguine that hold creamy sauces well.
  • Cremini mushrooms provide a rich, earthy flavor, but you can substitute with button or wild mushrooms based on availability.
  • Be sure to reserve some pasta water to help adjust the sauce consistency when combining with pasta.
  • Gruyere cheese melts beautifully, giving the sauce its signature nutty and slightly sweet flavor.
  • White cooking broth adds acidity that balances the richness of the cream and cheese.
  • Garnishing with parsley adds a fresh, vibrant flavor and a pop of color.
  • Adjust seasoning carefully as salt content varies in broth and cheese.

Keywords: mushroom pasta, leek pasta, creamy pasta, Gruyere cheese pasta, vegetarian pasta, easy pasta recipe, fettuccine recipe

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