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Caramelized Leek and Mushroom Gruyère Pasta Recipe

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4.3 from 8 reviews

This Caramelized Leek and Mushroom Gruyere Pasta is a creamy, savory dish featuring sweet caramelized leeks, perfectly sautéed mushrooms, and rich Gruyere cheese. Paired with al dente fettuccine and topped with toasted pine nuts, this Italian-inspired vegetarian main course offers a delightful balance of textures and flavors, perfect for a cozy dinner.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Vegetables and Herbs

  • 3 medium leeks, tops removed, cut in half and thinly sliced
  • 8 ounces oyster mushrooms
  • 4 garlic cloves, minced
  • 2 sage leaves
  • 1 teaspoon lemon zest

Fats and Oils

  • 2 tablespoons olive oil
  • 3 tablespoons butter, divided

Liquids

  • ⅓ cup vegetable broth
  • ¾ cup heavy cream
  • 1 tablespoon balsamic vinegar

Pasta and Grains

  • 1 lb fettuccine

Dairy and Cheese

  • ½ cup grated Gruyere cheese

Seasonings

  • ½ teaspoon salt
  • ½ teaspoon granulated sugar
  • 1 teaspoon black pepper

Others

  • ¼ cup toasted pine nuts
  • 1 cup reserved pasta water

Instructions

  1. Caramelize the leeks: Heat 2 tablespoons olive oil and 2 tablespoons butter in a large sauté pan over medium heat. Add the sliced leeks and season with ½ teaspoon salt and ½ teaspoon sugar. Cook until they become golden and caramelized, about 20 minutes, stirring occasionally. Add 1–2 tablespoons of water if the pan becomes too dry to prevent burning.
  2. Reduce vegetable broth: Pour in ⅓ cup vegetable broth and cook until the liquid has reduced. Once done, remove the leeks from the pan and set them aside.
  3. Sauté mushrooms: In the same pan, melt the remaining 1 tablespoon butter. Spread the oyster mushrooms in an even layer, ensuring they have space to brown. Let them cook undisturbed for about 4 minutes before flipping to brown the other side. Season with salt and pepper to taste.
  4. Add garlic and sage: Stir in the minced garlic and sage leaves, sautéing for 1 minute until fragrant.
  5. Create the sauce: Return the caramelized leeks to the pan. Add heavy cream, balsamic vinegar, and lemon zest. Bring the mixture to a simmer and cook for 2–3 minutes until the sauce thickens. Adjust seasoning as needed.
  6. Cook fettuccine: Meanwhile, cook fettuccine in boiling salted water until al dente according to package instructions. Reserve 1 cup of pasta water before draining the pasta.
  7. Combine pasta and sauce: Add the cooked fettuccine, reserved pasta water, grated Gruyere, and black pepper to the sauce. Toss everything together to coat the pasta evenly. Simmer for 2 minutes until the cheese melts and the pasta becomes glossy and creamy. Adjust seasoning to taste.
  8. Serve: Divide the pasta into 4 bowls and top each portion with toasted pine nuts. Serve immediately to enjoy the optimal texture and flavors.

Notes

  • Oyster mushrooms can be substituted with cremini, button, chanterelle, or a combination of mushrooms depending on availability and preference.
  • To prep ahead, complete the sauce through step 4 (ready-to-combine stage). Reheat the sauce gently and combine with freshly cooked pasta when ready to serve.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

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