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Caramelized Leek and Mushroom Gruyere Pasta Recipe

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

4.7 from 23 reviews

A comforting and elegant pasta dish featuring caramelized leeks and sautéed cremini mushrooms in a creamy Gruyere cheese sauce. This Caramelized Leek and Mushroom Gruyere Pasta combines tender pasta with rich, savory flavors and a hint of fresh parsley for garnish, perfect for a cozy dinner or special occasion.

Ingredients

Scale

Pasta

  • 12 ounces pasta (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

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, typically 8-10 minutes. Reserve 1/2 cup of pasta cooking water before draining the pasta.
  2. Heat the Oil: In a large skillet, heat the olive oil over medium heat to prepare for cooking 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 golden brown, releasing their natural sweetness.
  4. Sauté the Mushrooms: Add the sliced cremini mushrooms to the skillet and cook for 5-7 minutes. Stir occasionally until they become tender and develop a slight brown color.
  5. Add Garlic: Stir in the minced garlic and sauté for about 1 minute until the aroma is fragrant, taking care not to let it burn.
  6. Deglaze the Pan: Pour the dry white cooking broth (or vegetable stock) into the skillet. Stir and scrape the bottom of the pan to loosen any browned bits. Let this simmer for 2 minutes to reduce slightly and enhance flavor.
  7. Add Cream: Lower the heat to low and stir in the heavy cream. Allow the mixture to simmer gently for 3-4 minutes until the sauce thickens slightly.
  8. Incorporate Gruyere Cheese: Gradually add the shredded Gruyere cheese to the sauce, stirring continuously until it melts completely and forms a smooth, creamy cheese sauce. Season with salt and freshly ground black pepper to taste.
  9. Combine with Pasta: Add the drained pasta to the skillet and gently toss to thoroughly coat the noodles with the creamy sauce. Add reserved pasta water as needed to achieve your desired sauce consistency.
  10. Garnish and Serve: Transfer the pasta to serving plates and sprinkle with chopped fresh parsley if desired. Serve immediately while warm for the best flavor and texture.

Notes

  • Use dry white cooking broth or vegetable stock to keep the sauce flavorful with minimal salt.
  • Replace heavy cream with half-and-half for a lighter sauce, though it may be less rich.
  • Gruyere cheese can be substituted with Swiss cheese if unavailable, but the flavor will differ slightly.
  • Reserved pasta water helps loosen the sauce and bind it to pasta better.
  • For a vegan version, use plant-based cream and cheese substitutes, and vegetable stock.
  • Make sure to clean leeks thoroughly as dirt can hide between layers.

Nutrition

Keywords: caramelized leek pasta, mushroom gruyere pasta, creamy pasta recipe, vegetarian pasta, leek mushroom sauce, comfort food pasta

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