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Caramelized Leek and Mushroom Gruyere Pasta Recipe

Caramelized Leek and Mushroom Gruyere Pasta Recipe
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★★★★★

5.2 from 16 reviews

Caramelized Leek and Mushroom Gruyere Pasta is a luxurious and flavorful dish combining tender caramelized leeks, earthy cremini mushrooms, and nutty Gruyere cheese in a creamy sauce served over perfectly cooked fettuccine or linguine. This recipe is easy to prepare yet sophisticated enough for special occasions or a comforting family meal.

Ingredients

Scale

Vegetables and Aromatics

  • 2 medium leeks (white and light green parts only), thinly sliced
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced

Pasta

  • 12 ounces pasta (such as fettuccine or linguine)

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: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining to use later in the sauce if needed.
  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 sliced leeks to the skillet and cook for 6-8 minutes, stirring occasionally until they soften and turn a golden color, developing a sweet caramelized flavor.
  4. Sauté the Mushrooms: Add the sliced cremini mushrooms to the skillet and cook for about 5-7 minutes until they are tender and slightly browned, releasing their earthy flavor.
  5. Add Garlic: Stir in the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
  6. Deglaze the Pan: Pour in the dry white cooking broth or vegetable stock, stirring to scrape up any browned bits from the bottom of the skillet. Let the liquid simmer for 2 minutes to reduce slightly and enhance flavor.
  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 Cheese: Gradually add the shredded Gruyere cheese, stirring continuously until it completely melts and blends into the creamy sauce. Season with salt and freshly ground black pepper to taste.
  9. Toss with Pasta: Add the drained pasta to the skillet and toss well to coat it evenly in the sauce. Use reserved pasta water as needed to loosen the sauce and achieve desired consistency.
  10. Garnish and Serve: Sprinkle chopped fresh parsley over the pasta if using, and serve immediately while hot and creamy.

Notes

  • For a vegetarian version, ensure the cooking broth is vegetable-based.
  • Gruyere cheese can be substituted with Emmental or Fontina for a milder flavor.
  • Adjust salt carefully, especially if your broth is salted.
  • To make the dish lighter, use half-and-half instead of heavy cream but the sauce will be less rich.
  • Reserve some pasta water to help emulsify and adjust sauce consistency as needed.

Nutrition

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

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