Caramelized Leek Mushroom Gruyere Pasta

Name: Caramelized Leek Mushroom Gruyere Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil.; 3 tablespoons butter divided.; 3 medium leeks tops removed, cut in half and thinly sliced.; ½ teaspoon salt.; ½ teaspoon granulated sugar.; ⅓ cup sherry wine.; 8 ounces oyster mushrooms.; 4 garlic cloves minced.; 2 sage leaves.; ¾ cup heavy cream.; 1 tablespoon balsamic vinegar.; 1 teaspoon lemon zest.; 1 lb fettuccine.; 1 cup reserved pasta water.; ½ cup grated gruyere.; 1 teaspoon black pepper.; ¼ cup toasted pine nuts.

This elegant pasta dish combines sweet caramelized leeks with golden mushrooms in a creamy gruyere sauce. Finished with pine nuts, it's a luxurious vegetarian main course that's both sophisticated and comforting.

Featured in Family Dinner Ideas.

By Fatiha

Updated on Sun, 05 Jan 2025 01:31:15 GMT

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A creamy pasta dish with fettuccine noodles, mushrooms, and grated cheese in a frying pan. | zestplate.com

You'll be amazed at how flavorful this Caramelized Leek and Mushroom Gruyere Pasta is with just a few simple ingredients. Combining sweet caramelized leeks, earthy mushrooms, and nutty Gruyere cheese, this comforting vegetarian dish is perfect for any day of the week and a delightful take on spring flavors.

Why You'll Love This Dish

This pasta is a perfect blend of rich, sweet, and savory flavors. The caramelized leeks bring out a natural sweetness, mushrooms add an earthy depth, and the Gruyere cheese ties everything together with a creamy, nutty finish. Ideal for both casual dinners and special occasions, this dish feels indulgent yet approachable.

Ingredients for Gruyere Pasta

Pasta: 1 pound fettuccine or pappardelle.
Leeks: 3 large, cleaned and thinly sliced (white and light green parts only).
Mushrooms: 1 pound mixed mushrooms, sliced.
Butter: 4 tablespoons for cooking vegetables.
Olive Oil: 2 tablespoons for sautéing.
Gruyere Cheese: 2 cups freshly grated.
Heavy Cream: 1 cup.
White Wine: 1/2 cup for deglazing.
Fresh Thyme: 2 teaspoons, chopped.
Salt and Pepper: To taste.
Fresh Parsley: Chopped for garnish.

How to Make Leek and Mushroom Pasta

Prepare the Leeks: Melt butter with olive oil in a large skillet over medium heat. Add sliced leeks and cook slowly for 20-25 minutes, stirring occasionally until golden and caramelized.
Cook the Mushrooms: Add mushrooms to the caramelized leeks. Cook until golden brown and their liquid evaporates, about 8-10 minutes. Season with thyme, salt, and pepper.
Deglaze and Create Sauce: Pour in white wine, scraping up browned bits. Once wine reduces, add heavy cream and simmer until slightly thickened.
Cook Pasta and Combine: Cook pasta in salted water until al dente. Reserve 1 cup pasta water before draining. Toss pasta with sauce, adding pasta water as needed for desired consistency.
Finish the Dish: Stir in grated Gruyere until melted and creamy. Top with fresh parsley and extra cheese if desired.

A close-up of a bowl of creamy fettuccine pasta topped with sautéed mushrooms and grated cheese. | zestplate.com

Storage and Make-Ahead Tips

Prepare the sauce up to 1 day ahead and reheat gently before tossing with fresh pasta. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of heavy cream to restore the creamy texture.

Frequently Asked Questions

→ What kind of mushrooms can I use?: While the recipe calls for oyster mushrooms, you can use cremini, button, chanterelle, or a mixture of mushrooms. Each variety will bring its own unique flavor and texture to the dish.
→ Can I make this ahead of time?: Yes, you can prepare the sauce ahead of time (steps 1-4) and reheat it when ready to toss with freshly cooked pasta. This makes it great for entertaining or meal prep.
→ Why do we reserve pasta water?: The starchy pasta water helps create a silky sauce that clings to the pasta. It also helps thin out the sauce if it becomes too thick when combining with the pasta.
→ Can I substitute the gruyere cheese?: While gruyere offers a unique nutty flavor, you could substitute with fontina, raclette, or even a mild white cheddar. The sauce will have a different flavor but will still be creamy and delicious.
→ Why caramelize the leeks?: Caramelizing the leeks brings out their natural sweetness and adds depth to the dish. The sugar helps speed up the caramelization process and balances the savory elements.

Caramelized Leek Mushroom Gruyere Pasta

Fettuccine pasta tossed with caramelized leeks, brown butter mushrooms, and creamy gruyere sauce. Topped with toasted pine nuts.

Prep Time

15 Minutes

Cook Time

30 Minutes

Total Time

45 Minutes

By: Fatiha

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Italian

Yield: 4 Servings (4 bowls)

Dietary: Vegetarian

Ingredients

01 2 tablespoons olive oil.

02 3 tablespoons butter divided.

03 3 medium leeks tops removed, cut in half and thinly sliced.

04 ½ teaspoon salt.

05 ½ teaspoon granulated sugar.

06 ⅓ cup sherry wine.

07 8 ounces oyster mushrooms.

08 4 garlic cloves minced.

09 2 sage leaves.

10 ¾ cup heavy cream.

11 1 tablespoon balsamic vinegar.

12 1 teaspoon lemon zest.

13 1 lb fettuccine.

14 1 cup reserved pasta water.

15 ½ cup grated gruyere.

16 1 teaspoon black pepper.

17 ¼ cup toasted pine nuts.

Instructions

Step 01

Heat 2 tablespoons olive oil and 2 tablespoons butter in a large saute pan over medium heat. Add sliced leeks and season with ½ teaspoon salt and ½ teaspoon sugar. Cook until golden and caramelized, about 20 minutes, stirring occasionally. If the pan gets too dry, add 1-2 tablespoons of water.

Step 02

Add sherry and continue to cook until the wine has reduced. Remove leeks from the pan and set them aside.

Step 03

In the same pan, melt another tablespoon of butter. Spread mushrooms in an even layer, giving them plenty of space in between. Let them sit until browned, about 4 minutes. Flip and continue to brown on the other side. Season with salt and pepper.

Step 04

Add minced garlic and sage and saute for 1 minute. Add back leeks along with ¾ cup heavy cream, balsamic vinegar, and lemon zest. Bring to a simmer and continue to cook until thickened, about 2-3 minutes. Season the sauce with salt and pepper.

Step 05

Meanwhile, cook fettuccine until al dente. Reserve 1 cup of the cooking pasta water.

Step 06

Add fettuccine, 1 cup reserved pasta water, gruyere, and black pepper to the sauce, tossing to coat. Simmer for 2 minutes or until cheese is melted and the pasta is well coated. Give a final seasoning with salt and pepper.

Step 07

Portion pasta into 4 bowls and garnish with toasted pine nuts. Serve immediately.

Notes

Can substitute oyster mushrooms with cremini, button, chanterelle, or mixed mushrooms.
Sauce can be made ahead following steps 1-4 and reheated when ready to combine with pasta.