Caramelized Leek and Mushroom Gruyere PastaClara
Creamy, cozy, and deeply flavorful pasta dish with caramelized leeks, browned mushrooms, and nutty Gruyere melted into a luxurious sauce.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 12 oz pasta choose linguine, fettuccine, or pappardelle
- 3 tablespoon olive oil divided use for leeks and mushrooms
- 2 tablespoon butter adds silky touch to the sauce
- 2 large leeks white and light green parts, sliced thin
- 10 oz cremini or button mushrooms sliced thin
- 4 garlic cloves minced
- ½ cup dry white wine or vegetable broth depending on preference
- 1 cup heavy cream for richness
- 1 ½ cups Gruyere cheese grated
- ½ cup fresh parsley chopped for garnish
- Salt and pepper to taste
Instructions
Instructions
- Cook your pasta in salted boiling water until just al dente. Drain and set aside.
- Heat 2 tablespoon olive oil and butter in a skillet over medium heat. Add sliced leeks and stir occasionally for 10–12 minutes until caramelized.
- Add 1 tablespoon olive oil and mushrooms to the skillet. Cook for 7–8 minutes until browned and moisture evaporates.
- Add minced garlic and sauté for 1 minute. Pour in wine or broth and simmer for 2–3 minutes to reduce slightly.
- Lower heat. Add heavy cream and let simmer gently for 3–4 minutes until creamy.
- Stir in grated Gruyere cheese and continue stirring until fully melted.
- Add cooked pasta to the skillet and toss well to coat in sauce.
- Cook 1–2 minutes more to let flavors combine.
- Season with salt and pepper to taste.
- Garnish with chopped parsley and serve immediately.
Notes
Store leftovers in an airtight container up to 4 days. Reheat with a splash of cream. Can freeze up to 2 months, but best fresh.