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Caramelized Leek and Mushroom Gruyere Pasta Recipe

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★★★★★

4.4 from 143 reviews

This Caramelized Leek and Mushroom Gruyere Pasta is a creamy, savory dish featuring tender pasta tossed in a rich sauce made with caramelized leeks, sautéed cremini mushrooms, garlic, and melted Gruyere cheese. The sauce is enhanced with a splash of white cooking broth and heavy cream, creating a luscious texture perfect for a comforting yet elegant meal. Garnished with fresh parsley, this recipe delivers a delightful combination of earthy and creamy flavors, ideal for a satisfying weeknight dinner or special occasion.

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

Seasonings 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: 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 sautéing the vegetables.
  3. Caramelize the Leeks: Add the sliced leeks to the skillet and cook for 6-8 minutes, stirring occasionally, until they become soft and golden brown, developing their natural sweetness.
  4. Sauté the Mushrooms: Add the sliced cremini mushrooms to the skillet with the leeks and cook for another 5-7 minutes until the mushrooms are tender and slightly browned.
  5. Add Garlic: Stir in the minced garlic and sauté for 1 minute until it becomes fragrant, taking care not to burn it.
  6. Deglaze the Pan: Pour in the white cooking broth and stir, scraping any browned bits from the bottom of the skillet. Let the mixture simmer for 2 minutes to concentrate the flavors.
  7. Add Cream: Stir in the heavy cream and reduce the heat to low. Allow the sauce to simmer gently for 3-4 minutes until it slightly thickens.
  8. Incorporate Gruyere Cheese: Gradually add the shredded Gruyere cheese to the sauce, stirring continuously until the cheese fully melts and integrates into the creamy mixture. 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 as needed to adjust the sauce consistency for a smooth coating.
  10. Garnish and Serve: Sprinkle chopped fresh parsley over the pasta if desired, then serve immediately while warm for the best flavor and texture.

Notes

  • Be sure to reserve pasta water before draining to help loosen the sauce as needed.
  • Use white cooking broth or vegetable stock to keep the dish flavorful yet light.
  • Gruyere cheese adds a nutty, creamy depth to the sauce; substitute with Swiss cheese if Gruyere is unavailable.
  • Cooking leeks slowly until caramelized is key for maximum sweetness and flavor.
  • The parsley garnish adds a fresh bright note but can be omitted if unavailable.
  • For a lighter version, substitute heavy cream with half-and-half or a plant-based alternative.

Keywords: Caramelized leek pasta, mushroom pasta, Gruyere cheese pasta, creamy pasta recipe, vegetarian pasta dish

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