Caramelized Leek and Mushroom Gruyere Pasta
A creamy and cheesy pasta dish with caramelized leeks and mushrooms, perfect for family dinners or impressing guests.
Ingredients
Pasta and Basic Ingredients
- 12 ounces pasta (such as fettuccine or linguine)
- 2 tablespoons olive oil
- 2 medium leeks (white and light green parts only), thinly sliced
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup dry white cooking broth (or vegetable stock)
- 1/2 cup heavy cream Can be substituted with half-and-half for a lighter version
- 1 cup shredded Gruyere cheese Can be swapped with Swiss or mozzarella
- 1/4 teaspoon freshly ground black pepper
- Salt, to taste
- 1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
Preparation
- Start by boiling a pot of salted water. Add the pasta and cook it according to package instructions until al dente. Once done, drain and set aside.
Cook the Vegetables
- In a large skillet, heat olive oil over medium heat. Add the sliced leeks and mushrooms, cooking until they’re soft and golden. Stir in the minced garlic and cook for another minute.
Make the Sauce
- Pour in the broth and let it simmer for a few minutes. Then add heavy cream, cheese, black pepper, and salt. Stir until the cheese has melted and the sauce is creamy.
Combine and Serve
- Toss the cooked pasta into the sauce, mixing well so all the pasta is coated. Serve warm, garnished with fresh parsley if you like.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat with a splash of broth or cream to loosen the sauce. For added texture, consider substituting asparagus or spinach for mushrooms.