Caramelized Leek and Mushroom Pasta with Gruyère Recipe
This Caramelized Leek Mushroom Pasta is a rich and creamy dish featuring golden caramelized leeks, tender sautéed mushrooms, and melted Gruyere cheese all tossed with perfectly cooked linguine or fettuccine. Enhanced with a splash of white wine and finished with fresh thyme, this flavorful pasta is perfect for a comforting weeknight dinner or a special occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 12 oz pasta (linguine or fettuccine)
Vegetables
- 2 large leeks, trimmed, halved, and sliced thinly (white and light green parts only)
- 8 oz cremini or button mushrooms, cleaned and sliced
- 2 cloves garlic, minced
Dairy & Fats
- 1 ½ cups shredded Gruyere cheese
- 2 tbsp unsalted butter
- ½ cup heavy cream
- 2 tbsp olive oil
Liquids & Seasoning
- ¼ cup white wine (optional)
- Salt and pepper to taste
Garnish
- 1 tsp fresh thyme for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta, reserving ½ cup of the pasta water, then set the pasta aside.
- Caramelize the leeks: Heat the butter in a large skillet over medium heat. Add the sliced leeks and sauté for 8-10 minutes, stirring occasionally, until the leeks turn golden and caramelized, developing a sweet, rich flavor.
- Sauté mushrooms and garlic: Push the caramelized leeks to one side of the skillet. Add the olive oil to the empty side, then add the sliced mushrooms and minced garlic. Cook together for 5-7 minutes until the mushrooms are browned and tender, then mix everything evenly in the skillet.
- Deglaze with white wine (optional): Pour in the white wine to the skillet and use a wooden spoon to scrape any browned bits off the pan’s bottom. Let the mixture simmer for 2-3 minutes until the wine reduces slightly, concentrating the flavors.
- Create the creamy sauce: Lower the heat to medium-low. Stir in the heavy cream and the reserved pasta water. Sprinkle in the shredded Gruyere cheese, stirring continuously until the cheese melts and the sauce becomes creamy and smooth. Season with salt and pepper according to your taste.
- Combine pasta with sauce: Add the drained pasta to the skillet and toss to coat the noodles evenly with the creamy leek and mushroom sauce. Cook for an additional 1-2 minutes, allowing the flavors to meld together thoroughly.
- Serve and garnish: Plate the pasta and garnish with fresh thyme leaves if desired. Serve immediately for the best texture and flavor experience.
Notes
- Using white and light green parts of leeks ensures tenderness and avoids the tougher green leaves.
- Reserving pasta water helps loosen the sauce and allows it to cling better to the noodles.
- Gruyere provides a nutty, creamy flavor, but you can substitute with other melting cheeses like fontina or mozzarella if needed.
- The white wine step is optional but adds depth; non-alcoholic substitutes such as vegetable broth or lemon juice can be used.
- For a vegetarian version, ensure the pasta contains no eggs or use your preferred vegetarian pasta.
Keywords: Caramelized Leek Mushroom Pasta, Gruyere Pasta, Creamy Mushroom Pasta, Vegetarian Italian Dinner, Leek Pasta Recipe
