Description
Caramelized Leek and Mushroom Gruyere Pasta featuring cheesy goodness, sautéed leeks, and earthy mushrooms. A rich, comforting delight!
Ingredients
Scale
- 12 oz (340g) fettuccine or tagliatelle pasta
- 3 large leeks (white and light green parts only), thinly sliced (about 2 cups)
- 12 oz (340g) mixed mushrooms (cremini, shiitake, oyster), sliced
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1/4 cup (60ml) dry white wine
- 3/4 cup (180ml) heavy cream
- 1 1/2 cups (170g) Gruyere cheese, freshly grated
- 1/2 cup (120ml) reserved pasta water
- 1/2 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Zest of 1 lemon (optional)
Instructions
- Step 1: Prepare the Leeks Start by thoroughly washing your leeks. After slicing, heat 1 tablespoon each of butter and olive oil in a large skillet over medium-low heat. Add the leeks with a pinch of salt and cook slowly, stirring occasionally, for 15-20 minutes until they become deeply golden and incredibly sweet.
- Step 2: Cook the Mushrooms Once your leeks are caramelized, transfer them to a plate. In the same pan, add the remaining butter and oil, increase heat to medium-high, and add mushrooms in a single layer. Let them brown undisturbed for 3-4 minutes before stirring. Season with salt and pepper and continue cooking until golden and their moisture has evaporated—about 5-7 minutes total. Add garlic and thyme in the last minute, stirring until fragrant.
- Step 3: Create the Sauce Return the caramelized leeks to the pan with the mushrooms. Pour in the white wine, scraping up any flavorful browned bits from the bottom of the pan. Let the wine reduce by half before adding the heavy cream. Reduce heat to low and allow the cream to gently simmer for 2-3 minutes until slightly thickened.
- Step 4: Cook and Combine the Pasta Meanwhile, cook your pasta in generously salted water until al dente. Before draining, reserve 1/2 cup of the starchy pasta water. Add the drained pasta directly to your sauce, tossing gently to coat. Add a splash of pasta water to loosen the sauce if needed.
- Step 5: Finish with Cheese Remove the pan from heat and gradually add the grated Gruyere, stirring constantly until melted and smooth. Add the nutmeg, taste, and adjust seasonings as needed. If the sauce seems too thick, add more pasta water a tablespoon at a time until you reach your desired consistency. Serve your Caramelized Leek and Mushroom Gruyere Pasta immediately, garnished with fresh parsley and lemon zest if using.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg