Caramelized Leek Mushroom Gruyere Pasta
This comforting pasta features sweet caramelized leeks, tender mushrooms, and creamy Gruyere cheese for a rich, savory dish ideal for cozy Italian-inspired dinners.
Equipment
- 1 large skillet
- 1 pot
Ingredients
- 12 oz linguine fettuccine or pappardelle pasta
- 3 tbsp olive oil divided
- 2 tbsp butter divided
- 2 large leeks white and light green parts only, thinly sliced
- 10 oz cremini or button mushrooms sliced
- 4 garlic cloves minced
- 1/2 cup dry white wine or vegetable broth
- 1 cup heavy cream
- 1 1/2 cups grated Gruyere cheese
- 1/2 cup chopped fresh parsley for garnish
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions until al dente; reserve 1 cup pasta water, then drain.
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium heat.
- Add sliced leeks and cook 10-12 minutes, stirring occasionally until soft and caramelized; season with salt and pepper, then remove and set aside.
- Add remaining olive oil and butter to the skillet; sauté mushrooms 5-7 minutes until browned and tender, seasoning with salt and pepper.
- Add minced garlic and cook for 1-2 minutes until fragrant.
- Pour in white wine, scraping browned bits; cook 2-3 minutes until mostly evaporated.
- Stir in heavy cream and simmer gently for 3-4 minutes until slightly thickened.
- Reduce heat; stir in grated Gruyere cheese until melted and smooth.
- Add cooked pasta and toss to coat with sauce, adding reserved pasta water as needed for desired consistency.
- Return caramelized leeks to skillet and stir to combine.
- Serve immediately, garnished with fresh parsley.
Notes
- Substitute vegetable broth for white wine to keep dish vegetarian.
- Add grilled chicken, sautéed shrimp, or bacon for protein.
- Store leftovers refrigerated in airtight container up to 3 days; reheat gently with cream or broth.