Caramelized Leek and Mushroom Gruyère Pasta Recipe
Introduction
This Caramelized Leek and Mushroom Gruyere Pasta is a comforting and elegant dish perfect for a cozy night in. With tender leeks, savory mushrooms, and a rich, creamy Gruyere sauce, it’s sure to impress without requiring hours in the kitchen.
Ingredients
- 12 oz pasta (fettuccine or penne)
- 2 tbsp olive oil
- 2 large leeks, white and light green parts, thinly sliced
- 12 oz mushrooms (cremini or button), sliced
- 3 cloves garlic, minced
- 1 tbsp unsalted butter
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1 cup Gruyere cheese, shredded
- 1/2 tsp thyme
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Step 1: Cook pasta according to package instructions. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
- Step 2: In a large skillet, heat olive oil over medium heat. Add the sliced leeks and cook slowly for 10–12 minutes until softened and lightly caramelized.
- Step 3: Add the sliced mushrooms and butter to the skillet. Cook, stirring occasionally, until the mushrooms release their moisture and turn golden brown.
- Step 4: Stir in the minced garlic and thyme, sautéing for about 1 minute until fragrant.
- Step 5: Pour in the white wine to deglaze the pan, scraping up any browned bits. Cook until the wine has reduced by half.
- Step 6: Pour in the heavy cream and bring to a gentle simmer. Stir in the shredded Gruyere until the sauce is melted and smooth.
- Step 7: Toss the cooked pasta into the skillet with the sauce, adding reserved pasta water as needed to achieve a silky consistency.
- Step 8: Season with salt and black pepper to taste. Garnish with chopped fresh parsley and serve immediately while hot.
Tips & Variations
- Use a splash of vegetable or chicken broth instead of white wine for a non-alcoholic option.
- Try adding spinach or kale for extra greens and nutrients.
- Gruyere can be substituted with Swiss or fontina cheese for a slightly different flavor.
- Caramelize the leeks slowly over moderate heat to bring out their natural sweetness.
Storage
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to restore sauce creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta?
Yes, this recipe works well with fettuccine, penne, or any pasta shape that holds sauce nicely, such as rigatoni or farfalle.
How do I prevent the sauce from separating?
Cook the sauce on low heat and stir frequently once the cream and cheese are added. Adding reserved pasta water gradually helps keep the sauce smooth and silky.
PrintCaramelized Leek and Mushroom Gruyère Pasta Recipe
This Caramelized Leek and Mushroom Gruyere Pasta is a creamy, comforting dish featuring tender pasta tossed in a rich sauce made with caramelized leeks, sautéed mushrooms, fragrant garlic, fresh thyme, and melted Gruyere cheese. The addition of white wine adds depth, while a touch of reserved pasta water helps create a silky, luscious sauce. Garnished with fresh parsley, this recipe is perfect for a cozy weeknight dinner or an elegant meal to impress guests.
- 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
Pasta
- 12 oz pasta (fettuccine or penne)
Vegetables
- 2 large leeks, white and light green parts, thinly sliced
- 12 oz mushrooms (cremini or button), sliced
- 3 cloves garlic, minced
Liquids & Dairy
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1 cup Gruyere cheese, shredded
Seasonings & Garnish
- 1/2 tsp thyme
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook Pasta: Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta and set it aside.
- Caramelize Leeks: In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and cook slowly, stirring occasionally, for 10 to 12 minutes until they are softened and lightly caramelized, developing a sweet, mellow flavor.
- Sauté Mushrooms: Add the sliced mushrooms and the butter to the skillet. Cook until the mushrooms release their moisture and become golden brown, intensifying their earthy flavor.
- Add Garlic and Thyme: Stir in the minced garlic and thyme, sautéing for about 1 minute until fragrant but not browned to maintain their fresh aroma.
- Deglaze with Wine: Pour in the dry white wine to deglaze the pan, scraping up any flavorful browned bits on the bottom. Cook until the wine has reduced by half, concentrating its flavor.
- Create Cream Sauce: Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the shredded Gruyere cheese until it melts completely and the sauce becomes smooth and rich.
- Toss Pasta in Sauce: Add the cooked pasta to the skillet, tossing to coat well. Gradually add the reserved pasta water as needed to loosen the sauce and create a silky texture that clings beautifully to the pasta.
- Season and Garnish: Season the pasta with salt and freshly ground black pepper to taste. Garnish with chopped fresh parsley and serve the pasta hot for the best flavor and texture.
Notes
- Use fresh leeks and make sure to clean them thoroughly as they can contain grit.
- If you prefer a lighter sauce, substitute half the heavy cream with milk or a non-dairy alternative.
- Gruyere cheese can be substituted with Emmental or Swiss cheese for a similar melt and flavor profile.
- Reserve some pasta water before draining; it helps to adjust the sauce consistency perfectly.
- For a vegetarian version, ensure the pasta and cheese are free of animal rennet.
Keywords: caramelized leek pasta, mushroom pasta, creamy Gruyere pasta, vegetarian pasta recipe, comfort food pasta, easy weeknight dinner
