Caramelized Leek and Mushroom Gruyère Pasta Recipe
This Caramelized Leek and Mushroom Gruyere Pasta is a creamy, comforting dish that blends tender pasta with sweet caramelized leeks, earthy mushrooms, and melted Gruyere cheese. The savory white wine broth and rich cream sauce create a luscious coating for fettuccine or linguine, making it a perfect meal for a cozy night in or an elegant dinner.
- 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 and Aromatics
- 2 medium leeks (white and light green parts only), thinly sliced
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
For the Sauce
- 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 (Optional)
- 1/4 cup chopped fresh parsley
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil. 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, warm 2 tablespoons of olive oil over medium heat to prepare for sautéing the vegetables.
- Caramelize the Leeks: Add the thinly sliced leeks to the skillet. Cook for 6-8 minutes while stirring occasionally until the leeks become soft and develop a golden-brown color, which intensifies their natural sweetness.
- Sauté the Mushrooms: Add the sliced cremini mushrooms to the skillet with the leeks. Cook for another 5-7 minutes, allowing the mushrooms to become tender and slightly browned, adding depth of flavor.
- Add Garlic: Stir in the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Deglaze the Pan: Pour in the 1/2 cup of dry white cooking broth or vegetable stock. Stir well, scraping any browned bits from the bottom of the skillet. Let it simmer for 2 minutes to reduce slightly and concentrate the flavors.
- Add Cream: Lower the heat to low and stir in 1/2 cup of heavy cream. Allow the mixture to simmer gently for 3-4 minutes to thicken the sauce and create a rich base.
- Incorporate Gruyere: Gradually add 1 cup of shredded Gruyere cheese, stirring to melt it completely into the creamy sauce. Season the sauce with 1/4 teaspoon freshly ground black pepper and salt to taste.
- Mix with Pasta: Add the drained pasta to the skillet. Toss gently to coat the pasta evenly with the sauce. Use the reserved pasta water a little at a time to loosen the sauce if it seems too thick or to achieve the desired consistency.
- Garnish and Serve: Optionally sprinkle with 1/4 cup chopped fresh parsley for a fresh, bright finish. Serve immediately while warm and creamy.
Notes
- Be sure to use only the white and light green parts of the leeks to avoid any tough, fibrous texture.
- The reserved pasta water contains starch that helps bind the sauce to the pasta, so add it gradually.
- Gruyere cheese melts beautifully and adds a nutty, slightly sweet flavor to the dish.
- This recipe pairs well with a crisp green salad and a glass of dry white wine.
- For a vegetarian version, ensure your broth or stock is vegetable-based.
Keywords: Gruyere pasta, caramelized leek pasta, mushroom pasta, creamy pasta dish, vegetarian pasta recipe, easy stovetop pasta