Caramelized Leek and Mushroom Gruyere Pasta Recipe
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.
- 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
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
- 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.
- Heat the Oil: In a large skillet, warm the 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, stirring occasionally, until the leeks are soft and have turned golden, developing a deep, sweet flavor.
- 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.
- Add Garlic: Stir in the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.
- 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.
- 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.
- 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.
- 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.
- 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
