Caramelized Leek and Mushroom Gruyere Pasta
If you’re craving a comforting dish that’s both impressive and simple, look no further than this Caramelized Leek and Mushroom Gruyere Pasta. This recipe combines the sweet, caramelized flavors of leeks with savory mushrooms and creamy Gruyere cheese, creating a delightful meal that’s perfect for busy weeknights or cozy family gatherings. In just over half an hour, you can whip up this satisfying pasta that will warm your soul and please even the pickiest eaters. With flexible ingredient options and make-ahead convenience, this dish is as adaptable as it is delicious!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 12 ounces pasta (fettuccine or linguine)
- 2 tablespoons olive oil
- 2 medium leeks, 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
- Salt and freshly ground black pepper to taste
- Optional: 1/4 cup chopped fresh parsley for garnish
Instructions
- Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- In a skillet over medium heat, heat olive oil. Sauté leeks until soft and caramelized (5-7 minutes). Add mushrooms and garlic; cook until tender.
- Stir in cooking broth (or vegetable stock) and heavy cream. Let simmer for about 5 minutes to thicken.
- Gradually add shredded Gruyere cheese, stirring until melted and smooth. Adjust consistency with reserved pasta water if needed.
- Toss cooked pasta in the sauce until well coated. Season with salt and pepper before garnishing with parsley if desired.
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 610
- Sugar: 3g
- Sodium: 550mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 80mg