Caramelized Leek and Mushroom Gruyère Pasta Recipe
This Caramelized Leek and Mushroom Gruyere Pasta is a rich and comforting dish featuring tender pasta tossed in a creamy sauce made from caramelized leeks, sauteed mushrooms, and melted Gruyere cheese. The combination of savory flavors and smooth textures makes it an elegant yet easy-to-make meal perfect for any occasion.
- 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
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
- 1/4 cup chopped fresh parsley (optional)
Instructions
- 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 the pasta.
- Heat the Oil: In a large skillet, heat the olive oil over medium heat.
- Caramelize the Leeks: Add the sliced leeks to the skillet and cook for 6-8 minutes, stirring occasionally, until the leeks are soft and golden brown.
- Sauté the Mushrooms: Stir in the sliced mushrooms and cook for an additional 5-7 minutes until the mushrooms are tender and slightly browned.
- Add Garlic: Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
- Deglaze the Pan: Pour in the white cooking broth, stirring and scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes to reduce slightly.
- Add Cream: Stir in the heavy cream, reduce the heat to low, and let the mixture simmer gently for 3-4 minutes until it thickens slightly.
- Incorporate Gruyere: Gradually add the shredded Gruyere cheese, stirring continuously until it melts completely into the sauce. Season with salt and freshly ground black pepper to taste.
- Combine and Serve: Toss the drained pasta into the skillet with the sauce, adding reserved pasta water as needed to achieve the desired creamy consistency. Garnish with chopped fresh parsley if using, and serve immediately.
Notes
- Use the white and light green parts of the leeks only for the best flavor and texture.
- Reserve some pasta water to adjust sauce consistency and make it silky.
- This dish pairs well with a light green salad or crusty bread.
- For a vegetarian option, use vegetable stock as the broth.
- Gruyere cheese melts smoothly; if unavailable, Swiss cheese can be a substitute.
- To intensify flavor, deglaze the pan carefully to capture all browned bits from caramelization.
Keywords: Caramelized leek pasta, mushroom pasta, Gruyere cheese pasta, creamy pasta recipe, vegetarian pasta, easy stovetop pasta, comfort food
