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Caramelized Leek and Mushroom Gruyere Pasta Recipe

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

5.1 from 9 reviews

Caramelized Leek and Mushroom Gruyere Pasta is a luxurious and flavorful dish featuring tender caramelized leeks, earthy cremini mushrooms, and creamy Gruyere cheese, all tossed with perfectly cooked pasta. Its rich, nutty, and slightly sweet flavor profile makes it a perfect cozy dinner or a gourmet meal to impress guests.

Ingredients

Scale

For the Pasta

  • 12 ounces pasta (such as fettuccine or linguine)

For the Sauce

  • 2 tablespoons olive oil
  • 2 medium leeks, white and light green parts only, thinly sliced
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 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
  • 1/4 cup chopped fresh parsley (optional, for garnish)

Instructions

  1. Prepare the Pasta: Boil a large pot of salted water and cook the pasta according to the package instructions until al dente. Before draining, reserve 1/2 cup of the pasta water to adjust sauce consistency later.
  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 turn a gentle golden color, enhancing their sweetness.
  4. Sauté the Mushrooms: Add the sliced cremini mushrooms to the leeks and cook for 5-7 minutes until they are tender and slightly browned, which enriches their earthy flavor.
  5. Add Garlic: Stir in the minced garlic and sauté for 1 minute until fragrant, releasing its aromatic qualities.
  6. Deglaze the Pan: Pour in the white cooking broth and stir, scraping up any browned bits from the skillet’s bottom. Allow it to simmer for 2 minutes to concentrate flavors.
  7. Add Cream: Reduce heat to low and stir in the heavy cream. Let the mixture simmer gently for 3-4 minutes until it slightly thickens and becomes creamy.
  8. Incorporate Gruyere: Gradually add the shredded Gruyere cheese, stirring constantly to let it melt fully into the sauce. Season the sauce with salt and freshly ground black pepper to taste.
  9. Mix with Pasta: Toss the cooked pasta into the skillet with the sauce. Add reserved pasta water as needed to loosen the sauce and achieve a silky, well-coated consistency.
  10. Garnish and Serve: Sprinkle the chopped fresh parsley on top if desired and serve immediately for the best flavor and texture.

Notes

  • Use only the white and light green parts of the leeks for the best texture and flavor.
  • Reserve pasta water before draining to adjust sauce consistency easily.
  • Gruyere cheese melts beautifully to create a rich, nutty sauce—avoid substituting with milder cheeses to keep the original flavor.
  • For a vegetarian version, ensure that the cooking broth is vegetable-based.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently to prevent cheese separation.

Nutrition

Keywords: Caramelized Leek Pasta, Mushroom Gruyere Pasta, Creamy Pasta Recipe, Vegetarian Pasta, Gourmet Pasta Dish

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