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Caramelized Leek and Mushroom Gruyère Pasta Recipe

★★★★★

4.7 from 542 reviews
  • Author: lilan
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

Deliciously creamy Caramelized Leek and Mushroom Gruyere Pasta combines tender caramelized leeks, sautéed cremini mushrooms, and melted Gruyere cheese in a rich white cream sauce tossed with al dente pasta. This savory, comforting dish is perfect for a cozy meal and is elevated with fresh garlic and parsley for a burst of flavor.

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

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

Seasoning & Garnish

  • 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 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 sliced leeks to the skillet and cook them for 6-8 minutes, stirring occasionally, until they become soft and develop a golden color.
  4. Sauté the Mushrooms: Stir in the sliced cremini mushrooms and cook for another 5-7 minutes until they are tender and slightly browned, stirring as needed.
  5. Add Garlic: Incorporate the minced garlic into 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 and stir thoroughly, scraping up any browned bits from the bottom of the skillet. Allow to simmer for 2 minutes to reduce slightly.
  7. Add Cream: Stir in the heavy cream, reduce the heat to low, and let the sauce simmer gently for 3-4 minutes until it thickens slightly.
  8. Incorporate Gruyere: Gradually add the shredded Gruyere cheese, stirring continuously until it melts fully into the sauce. Season with salt and freshly ground black pepper to taste.
  9. Mix with Pasta: Toss the cooked pasta into the skillet with the sauce, adding reserved pasta water a little at a time to achieve a smooth, silky consistency.
  10. Garnish and Serve: Sprinkle chopped fresh parsley over the pasta if desired, and serve immediately to enjoy this creamy and flavorful dish.

Notes

  • Reserve pasta water to adjust sauce consistency as needed for a creamier texture.
  • If you do not have white cooking broth, vegetable stock or chicken broth can be substituted.
  • Use the white and light green parts of the leeks only; dark green parts are tougher and can be saved for stocks.
  • Gruyere can be substituted with other melting cheeses like Swiss or Emmental if desired.
  • This dish is best served immediately for the creamiest texture.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: French-inspired

Keywords: caramelized leek pasta, mushroom pasta, Gruyere pasta, creamy pasta recipe, vegetarian pasta

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