Caramelized Leek and Mushroom Gruyere Pasta is a delightful dish that combines rich flavors and creamy textures. It’s perfect for a cozy night in or when you want to impress your friends and family. Each bite melts in your mouth, bringing a smile with every forkful.
What You’ll Need
- 12 ounces pasta (such as fettuccine or linguine)
- 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)
My Trusted Kitchen Tools
I rely on a few essential kitchen tools to make this dish come together smoothly. A large pot allows me to cook the pasta perfectly al dente. A large skillet is perfect for sautéing the leeks and mushrooms, and a good wooden spoon lets me stir everything without damaging my non-stick surfaces. Finally, a whisk is great for mixing the sauce evenly.
Bringing It All Together
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat.
- Add the sliced leeks to the skillet, stirring frequently until they soften and become caramelized, about 5-7 minutes.
- Stir in the sliced mushrooms and cook until they are tender, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Pour the broth into the skillet and bring it to a simmer.
- After a couple of minutes, stir in the heavy cream and let it cook for 2-3 minutes.
- Remove the skillet from heat and mix in the Gruyere cheese until melted and creamy.
- Season with black pepper and salt to taste.
- Gently fold in the cooked pasta to coat it in the sauce.
- Serve warm, garnished with fresh parsley if desired.
Making It Your Own (Swaps & Ideas)
You can easily customize this dish! If you want a bit of a kick, add red pepper flakes when sautéing the vegetables. If you prefer other cheeses, try swapping Gruyere with Fontina or even Parmesan for a different flavor profile. Vegetable or chicken broth can replace the white cooking broth, depending on what you have on hand.
How We Love to Serve It
I often serve this pasta alongside a crisp green salad. A light vinaigrette pair well with the rich flavors in the pasta, balancing the meal. Sometimes, I include garlic bread or a simple side of roasted vegetables for added texture and color.
A Few Tips For Success
To achieve perfect caramelization without burning, maintain medium heat and stir the leeks regularly. Always drain your pasta just before it reaches al dente, so it doesn’t become mushy while you finish the dish. Taste the sauce for seasoning before serving; the flavors can change once combined with the pasta.
Saving Some For Later
This pasta dish keeps well in the refrigerator for up to three days. To reheat, add a splash of broth or cream in a skillet to help bring back its creamy texture. Avoid microwaving, as it can dry it out.
From My Kitchen to Yours
Feel free to share your own twists on this Caramelized Leek and Mushroom Gruyere Pasta. I love hearing how you make recipes your own and create delicious memories in your kitchen.
Your Questions, Answered
What is the best type of pasta to use for Caramelized Leek and Mushroom Gruyere Pasta?
Fettuccine or linguine works wonderfully as they hold the creamy sauce well. However, any pasta shape you prefer can work too!
Can I make Caramelized Leek and Mushroom Gruyere Pasta ahead of time?
Yes, you can prepare the dish ahead of time and store it in the refrigerator. Just remember to reheat it gently to avoid overcooking the pasta.
Is there a good vegetarian substitute for Gruyere cheese in this recipe?
Yes, you can use any good melting cheese like Fontina or even vegan cheese options if you’re looking for a dairy-free alternative. Both will still give you a lovely creamy texture.
Print
Caramelized Leek and Mushroom Gruyere Pasta
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful pasta dish combining rich flavors of leeks and mushrooms with creamy Gruyere cheese, perfect for cozy nights or impressing guests.
Ingredients
- 12 ounces pasta (such as fettuccine or linguine)
- 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
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat.
- Add the sliced leeks to the skillet, stirring frequently until they soften and become caramelized, about 5-7 minutes.
- Stir in the sliced mushrooms and cook until they are tender, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Pour the broth into the skillet and bring it to a simmer.
- After a couple of minutes, stir in the heavy cream and let it cook for 2-3 minutes.
- Remove the skillet from heat and mix in the Gruyere cheese until melted and creamy.
- Season with black pepper and salt to taste.
- Gently fold in the cooked pasta to coat it in the sauce.
- Serve warm, garnished with fresh parsley if desired.
Notes
To achieve perfect caramelization without burning, maintain medium heat and stir the leeks regularly. Store leftovers in the refrigerator for up to three days; reheat gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sauteing and Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg
Keywords: pasta, vegetarian, gruyere, leek, mushroom, comfort food