Caramelized Leek and Mushroom Gruyere Pasta Recipe
A comforting and elegant pasta dish featuring caramelized leeks and sautéed mushrooms in a creamy Gruyere cheese sauce. This recipe combines tender pasta with savory veggies and a rich, cheesy finish for a perfect weeknight or special occasion meal.
- 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
Seasoning & Garnish
- 1/4 teaspoon freshly ground black pepper
- Salt, to taste
- 1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
- Prepare the Pasta: Boil a large pot of salted water and cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining the pasta.
- 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 6 to 8 minutes, stirring occasionally, until the leeks are soft, translucent, and golden in color.
- Sauté the Mushrooms: Add the sliced cremini mushrooms to the skillet and cook for an additional 5 to 7 minutes, stirring occasionally, until the mushrooms are tender and have browned slightly.
- Add Garlic: Stir in the minced garlic and sauté for about 1 minute until the garlic becomes fragrant but not burnt.
- Deglaze the Pan: Pour in the white cooking broth or vegetable stock, stirring to scrape up any browned bits on the bottom of the skillet. Let it simmer for 2 minutes to reduce slightly and concentrate flavors.
- Add Cream: Reduce the heat to low and stir in the heavy cream. Allow the mixture to simmer gently for 3 to 4 minutes until it thickens slightly.
- Incorporate Gruyere Cheese: Gradually add the shredded Gruyere, stirring continuously to help the cheese melt smoothly into the sauce. Season with salt and freshly ground black pepper to taste.
- Mix with Pasta: Add the cooked pasta directly into the skillet with the sauce and toss to combine thoroughly. Add reserved pasta water as needed to loosen the sauce to your preferred consistency.
- Garnish and Serve: Sprinkle chopped fresh parsley over the pasta if desired, and serve immediately while hot.
Notes
- Use the white and light green parts of the leeks only to avoid bitter taste from the dark green parts.
- If you do not have white cooking broth, a dry white wine or vegetable stock can be used as an alternative for deglazing.
- Adjust the reserved pasta water quantity gradually to control the sauce thickness.
- For a lighter version, substitute heavy cream with half-and-half or a creamy plant-based alternative.
- Gruyere cheese can be replaced with Swiss cheese or fontina for a similar flavor.
- This dish pairs well with a crisp green salad or steamed vegetables for a complete meal.
Keywords: caramelized leek pasta, mushroom Gruyere pasta, creamy pasta recipe, vegetarian pasta, easy weeknight dinner
