Description
This Caramelized Leek and Mushroom Gruyere Pasta is a comforting and elegant dish featuring tender, golden caramelized leeks and earthy cremini mushrooms simmered in a creamy Gruyere cheese sauce. Perfectly tossed with al dente pasta and finished with fresh parsley, it offers a rich and savory flavor profile ideal for a cozy dinner.
Ingredients
Pasta
- 12 ounces pasta (such as fettuccine or linguine)
Vegetables
- 2 medium leeks (white and light green parts only), thinly sliced
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
Sauce
- 2 tablespoons olive oil
- 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
Garnish (optional)
- 1/4 cup chopped fresh parsley
Instructions
- Prepare the Pasta: Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining the pasta and set aside.
- Heat the Oil: In a large skillet, heat the olive oil over medium heat to prepare for sautéing the vegetables.
- Caramelize the Leeks: Add the thinly sliced leeks to the skillet and cook for about 6-8 minutes, stirring occasionally, until they become soft and develop a golden color.
- Sauté the Mushrooms: Add the cremini mushrooms to the skillet with the leeks and cook for an additional 5-7 minutes until the mushrooms are tender and slightly browned.
- Add Garlic: Stir in the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
- Deglaze the Pan: Pour in the dry white cooking broth, scraping the bottom of the skillet to loosen any browned bits, and let it simmer for 2 minutes to develop flavor.
- Add Cream: Lower the heat and stir in the heavy cream. Allow the mixture to simmer gently for 3-4 minutes until it slightly thickens.
- Incorporate Gruyere: Gradually add the shredded Gruyere cheese, stirring continuously until it melts fully into the sauce. Season with salt and freshly ground black pepper to taste.
- Mix with Pasta: Return the drained pasta to the skillet and toss thoroughly with the sauce. Add reserved pasta water as needed to adjust the sauce consistency to your liking.
- Garnish and Serve: Sprinkle chopped fresh parsley over the pasta before serving for a fresh and vibrant touch. Serve immediately while warm.
Notes
- Use pasta water to adjust sauce consistency and help it cling better to the noodles.
- Gruyere cheese melts smoothly and adds a nutty, creamy flavor; substitute with Swiss cheese if unavailable.
- Make sure to rinse leeks well as they can hold grit between layers.
- This dish pairs well with a crisp white wine or a light green salad.
- For a vegetarian variation, use vegetable broth instead of white cooking broth if not already.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French-inspired
