Caramelized Leek and Mushroom Gruyere Pasta Recipe
Caramelized Leek and Mushroom Gruyere Pasta is a rich and comforting gourmet dish that combines the subtle sweetness of caramelized leeks, earthy cremini mushrooms, and the creamy, nutty flavor of Gruyere cheese in a luscious sauce. This recipe delivers a perfect balance of flavors and textures, ideal for a cozy family dinner, a romantic meal, or an elegant vegetarian main course.
- 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
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
Seasonings & 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. Cook the pasta according to the package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water and then drain the pasta.
- Heat the Oil: In a large skillet over medium heat, warm the olive oil to prepare for sautéing the vegetables.
- Caramelize the Leeks: Add the sliced leeks to the skillet and cook, stirring occasionally, for 6-8 minutes until they are soft and have a golden brown color, which enhances their natural sweetness.
- Sauté the Mushrooms: Stir in the sliced cremini mushrooms and continue cooking for 5-7 minutes until the mushrooms are tender and develop a slight brown color.
- Add Garlic: Incorporate the minced garlic into the skillet and sauté for about 1 minute, until fragrant, taking care not to burn the garlic.
- Deglaze the Pan: Pour in the white cooking broth and stir well, scraping the bottom of the skillet to lift any browned bits. Let the broth simmer for 2 minutes to reduce slightly.
- Add Cream: Lower the heat to a gentle simmer and stir in the heavy cream. Allow the sauce to cook for 3-4 minutes until it thickens slightly.
- Incorporate Gruyere: Gradually add the shredded Gruyere cheese to the sauce, stirring continuously until the cheese is fully melted and the sauce is smooth. Season with salt and freshly ground black pepper to taste.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss well to coat it evenly in the sauce. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
- Garnish and Serve: Sprinkle the dish with chopped fresh parsley, if using, and serve immediately while warm and creamy.
Notes
- Slice and rinse leeks thoroughly in water to remove grit before cooking.
- For a deeper mushroom flavor, optionally cook mushrooms separately until deeply browned before combining.
- Use freshly grated Gruyere for the best melting and flavor.
- Adjust sauce consistency with reserved pasta water as needed.
- Season gradually with salt to avoid over-salting.
- Add red pepper flakes for a spicier variation.
- Use whole cream, not milk, for a rich and creamy sauce texture.
- The sauce thickens as it cools; serve immediately for best texture.
- Make vegan by substituting Gruyere with vegan cheese and heavy cream with plant-based cream.
- Store leftovers in an airtight container refrigerated for up to 3 days; reheat gently with a splash of cream or water.
- Freezing is not recommended as cream sauces may separate.
Keywords: Caramelized leek pasta, mushroom pasta, Gruyere cheese pasta, creamy pasta recipe, vegetarian pasta dish, easy dinner recipe
