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Caramelized Leek and Mushroom Gruyere Pasta

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Caramelized Leek and Mushroom Gruyere Pasta is a savory, comforting dish packed with rich flavors from sweet caramelized leeks, earthy mushrooms, and creamy Gruyere cheese. This decadent pasta is perfect for a cozy dinner and is sure to impress!

Ingredients

Scale
  • 12oz(340g) pasta (linguine, fettuccine, or pappardelle)
  • 3 tbspolive oil, divided
  • 2 tbspbutter
  • 2large leeks, white and light green parts only, thinly sliced
  • 10oz(280g) cremini or button mushrooms, sliced
  • 4garlic cloves, minced
  • 1/2cup(120ml) dry white wine (or vegetable broth)
  • 1cup(240ml) heavy cream
  • 1 1/2cups(150g) grated Gruyere cheese
  • 1/2cup(15g) chopped fresh parsley (for garnish)
  • Salt and pepper, to taste

Instructions

  1. Cook the Pasta:Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
  2. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
  3. Caramelize the Leeks:Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat.Add the sliced leeks and cook for 10-12 minutes, stirring occasionally, until soft and golden brown. Season with a pinch of salt and pepper.Remove the caramelized leeks from the skillet and set aside.
  4. Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat.
  5. Add the sliced leeks and cook for 10-12 minutes, stirring occasionally, until soft and golden brown. Season with a pinch of salt and pepper.
  6. Remove the caramelized leeks from the skillet and set aside.
  7. Cook the Mushrooms:In the same skillet, add the remaining 1 tbsp olive oil and 1 tbsp butter.Add the sliced mushrooms and cook for 5-7 minutes until browned and tender. Season with salt and pepper.Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
  8. In the same skillet, add the remaining 1 tbsp olive oil and 1 tbsp butter.
  9. Add the sliced mushrooms and cook for 5-7 minutes until browned and tender. Season with salt and pepper.
  10. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
  11. Make the Sauce:Add the white wine to the skillet, scraping up any browned bits from the bottom. Cook for 2-3 minutes until the wine is mostly evaporated.Stir in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until slightly thickened.
  12. Add the white wine to the skillet, scraping up any browned bits from the bottom. Cook for 2-3 minutes until the wine is mostly evaporated.
  13. Stir in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until slightly thickened.
  14. Add Gruyere and Pasta:Lower the heat and stir in the grated Gruyere cheese, mixing until melted and smooth.Add the cooked pasta to the skillet, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
  15. Lower the heat and stir in the grated Gruyere cheese, mixing until melted and smooth.
  16. Add the cooked pasta to the skillet, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
  17. Combine and Serve:Add the caramelized leeks back to the skillet, stirring to combine.Serve hot, garnished with chopped fresh parsley.
  18. Add the caramelized leeks back to the skillet, stirring to combine.
  19. Serve hot, garnished with chopped fresh parsley.

Notes

Make it vegetarian:Use vegetable broth instead of white wine.
Add protein:Top with grilled chicken, sautéed shrimp, or crispy bacon.
Storage:Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of cream or broth.

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