Caramelized Leek and Mushroom Gruyere Pasta Recipe
A creamy and flavorful pasta dish featuring caramelized leeks and sautéed mushrooms in a rich Gruyere cheese sauce, enhanced with fresh thyme and garlic. This comforting recipe is perfect for a cozy dinner and comes together in under an hour.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: French-inspired
Ingredients
Scale
Pasta
- 12 ounces pasta (such as fettuccine or linguine)
Sauce and Vegetables
- 2 tablespoons olive oil
- 2 large leeks, white and light green parts only, thinly sliced
- 8 ounces cremini or button mushrooms, cleaned and sliced
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 cup grated Gruyere cheese
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- Caramelize Leeks: In a large skillet over medium heat, add the olive oil. Once hot, add the sliced leeks with a pinch of salt. Cook, stirring occasionally, until the leeks are soft and starting to caramelize, about 10-12 minutes.
- Sauté Mushrooms: Add the sliced mushrooms to the skillet with the leeks. Cook until the mushrooms are browned and tender, about 5-7 minutes, stirring occasionally to ensure even cooking.
- Add Butter and Garlic: Push the leeks and mushrooms to one side of the skillet and add the butter and garlic to the cleared space. Cook the garlic until fragrant, about 1 minute, then mix everything together.
- Simmer Sauce: Pour in the heavy cream and chicken or vegetable broth, followed by the thyme. Bring the mixture to a simmer, letting it cook and reduce slightly for about 3-4 minutes.
- Add Gruyere Cheese: Reduce the heat to low, add the grated Gruyere cheese, and stir until melted and smooth. If the sauce is too thick, use some of the reserved pasta water to thin it out to your desired consistency.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet, tossing to coat it thoroughly with the sauce. Season with salt and freshly ground black pepper to taste.
- Serve: Serve immediately, garnished with freshly chopped parsley.
Notes
- You can substitute Gruyere with Swiss cheese or fontina if unavailable.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Reserve pasta water is important for adjusting sauce consistency.
- Make sure to clean the leeks thoroughly to remove any grit.
- Leftovers can be refrigerated for up to 2 days and reheated gently.
Keywords: caramelized leeks, mushroom pasta, Gruyere pasta, creamy pasta recipe, easy dinner, vegetarian option
