Caramelized Leek and Mushroom Gruyere Pasta
A delightful pasta dish featuring caramelized leeks, earthy mushrooms, and creamy Gruyere cheese, perfect for family dinners or special occasions.
Ingredients
For the pasta
- 12 ounces pasta (such as fettuccine or linguine)
For the sauce
- 2 tablespoons olive oil For cooking the vegetables
- 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
- to taste teaspoon Salt
- 1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
Preparation
- Begin by cooking your pasta according to the package instructions until al dente. Reserve a cup of pasta water, then drain and set aside.
Cooking the Vegetables
- In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and cook, stirring frequently, until they become translucent and start to caramelize, about 8-10 minutes. Add the sliced mushrooms and continue to cook until they are tender and brown, about another 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Making the Sauce
- Pour in the dry white cooking broth (or vegetable stock) and bring to a simmer. Allow it to reduce slightly, then stir in the heavy cream and bring back to a gentle simmer. Gradually add the shredded Gruyere cheese, stirring until it melts and creates a creamy sauce. Season with freshly ground black pepper and salt to taste.
Combining and Serving
- Toss the cooked pasta into the skillet with the sauce, mixing well to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water to achieve your desired consistency.
Notes
For extra depth of flavor, consider adding a splash of white wine when cooking the mushrooms. Make sure not to rush the caramelization process for the leeks. You can also add vegetables like spinach or kale. Substitute Gruyere cheese with fontina or asiago for different flavors.