Caramelized Leek and Mushroom Gruyere Pasta Recipe

Introduction

This Caramelized Leek and Mushroom Gruyere Pasta is a comforting dish that brings together rich, creamy flavors with a touch of elegance. The sweetness of caramelized leeks and the earthiness of mushrooms pair perfectly with melted Gruyere cheese for a satisfying meal.

Ingredients

• 12 ounces pasta (such as fettuccine or linguine)
• 2 tablespoons olive oil
• 2 medium leeks (white and light green parts only), thinly sliced
• 8 ounces cremini mushrooms, sliced
• 3 cloves garlic, minced
• 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
• 1/4 cup chopped fresh parsley (optional, for garnish)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
2. Step 2: Heat olive oil in a large skillet over medium heat. Add the sliced leeks and cook, stirring occasionally, for 6–8 minutes until soft and golden.
3. Step 3: Add the mushrooms to the skillet and cook for another 5–7 minutes until tender and slightly browned.
4. Step 4: Stir in the minced garlic and sauté for about 1 minute until fragrant.
5. Step 5: Pour in the white cooking broth and stir, scraping up any browned bits from the skillet bottom. Let it simmer for 2 minutes.
6. Step 6: Reduce heat to low and stir in the heavy cream. Let the mixture simmer for 3–4 minutes until it thickens slightly.
7. Step 7: Gradually add the Gruyere cheese, stirring until it melts completely. Season with salt and black pepper to taste.
8. Step 8: Toss the cooked pasta into the skillet with the sauce. Add reserved pasta water gradually as needed to reach your desired sauce consistency.
9. Step 9: Sprinkle with chopped fresh parsley, if using, and serve immediately.

Tips & Variations

• Use vegetable stock instead of white cooking broth for a vegetarian option.
• Try adding a pinch of nutmeg to the cream sauce for extra warmth and depth.
• Substitute Gruyere with Swiss or mozzarella for a different but still melty cheese flavor.
• For extra texture, sprinkle toasted pine nuts or walnuts on top before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce if needed. This pasta is best enjoyed fresh but can be warmed carefully without losing its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, any long pasta like spaghetti, linguine, or tagliatelle works well. You can also use short pasta, but the sauce may cling differently.

How do I clean leeks properly?

Slice only the white and light green parts and rinse them thoroughly in cold water to remove any dirt or grit trapped between the layers before cooking.

Caramelized Leek and Mushroom Gruyere Pasta Recipe

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★★★★★

4.7 from 124 reviews

This creamy Caramelized Leek and Mushroom Gruyere Pasta is a comforting and elegant dish featuring tender pasta tossed in a rich sauce made from caramelized leeks, sautéed mushrooms, and melted Gruyere cheese. Enhanced with garlic, white cooking broth, and a touch of cream, it’s a perfect weeknight dinner that balances savory flavors with a silky texture.

• Author: Emma
• 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 1x2x3x

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

Liquids and 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 and 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: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining the pasta well.
2. Heat the Oil: In a large skillet, warm the olive oil over medium heat to prepare for sautéing the vegetables.
3. Caramelize the Leeks: Add the thinly sliced leeks to the skillet. Cook for 6-8 minutes, stirring occasionally, until the leeks are soft and have turned golden, developing a deep, sweet flavor.
4. Sauté the Mushrooms: Add the sliced cremini mushrooms to the skillet with the leeks. Continue cooking for 5-7 minutes until the mushrooms are tender and slightly browned.
5. Add Garlic: Stir in the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.
6. Deglaze the Pan: Pour in the dry white cooking broth or vegetable stock, scraping the bottom of the skillet to lift any browned bits. Let it simmer for 2 minutes to deepen the flavor.
7. Add Cream: Stir in the heavy cream and reduce the heat to low. Let the sauce simmer gently for 3-4 minutes until it thickens slightly.
8. Incorporate Gruyere Cheese: Gradually add the shredded Gruyere cheese to the skillet, stirring continually until the cheese completely melts into the sauce. Season with salt and freshly ground black pepper to taste.
9. Combine with Pasta: Add the drained pasta to the skillet and toss to coat the pasta evenly with the sauce. Add reserved pasta water a little at a time as needed to achieve a smooth, silky consistency.
10. Garnish and Serve: Sprinkle the pasta with chopped fresh parsley if desired. Serve immediately while warm for best flavor and texture.

Notes

• You can substitute other pasta shapes like linguine or tagliatelle if preferred.
• For a vegetarian broth, use vegetable stock instead of white cooking broth.
• If Gruyere is unavailable, Swiss cheese or a mild white cheese that melts well can be used as a substitute.
• Reserve some pasta water to help loosen the sauce and bring the dish together.
• Adjust seasoning to taste, especially salt, since broth and cheese can add saltiness.

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