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Caramelized Leek and Mushroom Gruyere Pasta

Caramelized Leek and Mushroom Gruyere Pasta
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Experience the rich, creamy blend of caramelized leeks and earthy mushrooms combined with nutty Gruyere cheese, all tossed with perfectly cooked pasta. This comforting yet gourmet vegetarian dish offers a harmonious balance of sweet, savory, and fresh flavors, ideal for cozy dinners or impressing guests.

Ingredients

Scale

Vegetables & Aromatics

  • 2 large fresh leeks, cleaned and thinly sliced
  • 10 oz cremini or button mushrooms, cleaned and sliced
  • 2 cloves garlic, minced
  • 1–2 tbsp fresh thyme or parsley, chopped

Cheese & Dairy

  • 1 ½ cups shredded Gruyere cheese
  • 2 tbsp unsalted butter

Liquids & Oils

  • 2 tbsp olive oil
  • ½ cup dry white wine or vegetable broth

Pasta

  • 12 oz fettuccine or pappardelle pasta (or gluten-free pasta if preferred)

Optional Seasonings & Garnishes

  • Freshly cracked black pepper, to taste
  • Extra shredded Gruyere cheese, for topping
  • Chopped parsley or chives, for garnish

Instructions

  1. Prepare the Leeks and Mushrooms: Clean the leeks thoroughly to remove any dirt trapped between layers. Slice them thinly. Clean and slice the mushrooms. These form the flavor base of the dish.
  2. Caramelize the Leeks: Heat butter and olive oil in a large skillet over medium heat. Add the sliced leeks and cook slowly, stirring occasionally, for 15-20 minutes until soft, golden, and naturally sweetened.
  3. Sauté the Mushrooms: Add mushrooms to the same pan with additional butter if needed. Cook on medium-high heat until they release moisture and turn golden brown, intensifying their earthy flavor.
  4. Deglaze the Pan: Pour in white wine or vegetable broth to deglaze, scraping up the browned bits from the pan. Let it reduce slightly to concentrate flavor.
  5. Add the Gruyere Cheese: Reduce heat to low and stir in shredded Gruyere slowly, allowing it to melt into a creamy sauce coating the vegetables.
  6. Cook the Pasta: Meanwhile, boil pasta according to package directions until al dente. Drain, reserving some pasta water to adjust sauce consistency if needed.
  7. Combine and Toss: Add the cooked pasta to the skillet with the sauce. Toss gently to coat the pasta evenly. Use reserved pasta water to loosen the sauce if it seems too thick.
  8. Finish with Herbs: Sprinkle fresh thyme or parsley over the pasta before serving to add brightness and color.

Notes

  • Caramelize leeks slowly over medium heat to bring out their natural sweetness without burning.
  • Avoid overcrowding the pan when sautéing mushrooms; do in batches if necessary to brown evenly.
  • Reserve some pasta water to loosen the sauce and help it cling better to the noodles.
  • Use freshly grated Gruyere for smoother melting and better flavor compared to pre-shredded cheese.
  • Add Gruyere off the heat to prevent graininess in the sauce.

Nutrition

Keywords: Gruyere pasta, caramelized leeks, mushroom pasta, vegetarian pasta, creamy pasta sauce, comfort food

Find it online: https://mydishez.com/caramelized-leek-and-mushroom-gruyere-pasta/