Caramelized Leek Mushroom Gruyere Pasta (Printable Version)
Caramelized leeks and mushrooms with Gruyère in a creamy pasta - 45 minutes, vegetarian, serves 4.
# What You Need:
→ Vegetables
01 - 2 large leeks, thoroughly cleaned and thinly sliced
02 - 9 ounces cremini or button mushrooms, cleaned and sliced
03 - 2 cloves garlic, finely minced
→ Pasta
04 - 12 ounces tagliatelle, fettuccine, or similar pasta
→ Dairy & Cheese
05 - 5 ounces Gruyère cheese, freshly grated
06 - 1/4 cup heavy cream
07 - 2 tablespoons unsalted butter
→ Seasoning & Oils
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon kosher salt, plus more for pasta water
10 - Freshly ground black pepper, to taste
11 - 1/4 teaspoon ground nutmeg (optional)
12 - 2 tablespoons fresh parsley, finely chopped, for garnish
# Directions:
01 - Fill a large pot with water, season generously with salt, and bring to a rolling boil. Add pasta and cook until al dente per package directions. Reserve 1 cup of the pasta cooking liquid, then drain and set pasta aside.
02 - In a large skillet over medium heat, melt 1 tablespoon olive oil with the butter. Add leeks and a pinch of salt. Cook slowly, stirring often, for 10 to 12 minutes until leeks become deeply golden and caramelized. Transfer to a plate and keep warm.
03 - In the same skillet, add the remaining 1 tablespoon olive oil. Increase heat to medium-high. Add mushrooms and cook, stirring infrequently, until well browned and their moisture has evaporated, about 7 to 8 minutes.
04 - Add minced garlic to the skillet with mushrooms and cook for 1 minute, stirring, until fragrant. Return caramelized leeks to the pan and mix thoroughly.
05 - Reduce heat to medium. Pour in heavy cream and half the reserved pasta water. Stir well to combine, and simmer for 2 to 3 minutes until slightly thickened.
06 - Add the drained pasta to the pan. Gradually sprinkle in Gruyère cheese, stirring gently until the cheese has melted and the sauce evenly coats the pasta. Add more pasta water as needed for a creamy consistency.
07 - Season with freshly ground black pepper and nutmeg if desired. Taste the dish and adjust salt as needed.
08 - Plate the pasta immediately and garnish with chopped fresh parsley.
# Expert Tips:
01 -
- The creamy tang of Gruyère clings luxuriously to every strand of pasta – a trick I swear by for instant coziness.
- Caramelized leeks and mushrooms create a savory-sweet depth that makes even leftovers feel like a treat.
02 -
- I once rushed the leek step and, trust me, you miss that caramel richness if you turn up the heat too soon.
- Saving pasta water felt unnecessary until I tried it – now, I rely on it every single time for creamy saucing.
03 -
- Letting leeks caramelize patiently is the difference between a good dish and a spectacular one.
- A final swirl of olive oil right before serving gives extra gloss and flavor – don&apost skip it if you love a little shine.