Caramelized Leek & Mushroom Gruyere Pasta
A creamy pasta dish with sautéed mushrooms and sweet leeks enveloped in a rich Gruyere cheese sauce—perfect for a comforting dinner.
Ingredients
Main Ingredients
- 8 oz Pasta (your choice of penne or fettuccine)
- 2 medium Leeks (cleaned and sliced)
- 8 oz Mushrooms (finely sliced, like cremini or button)
- 1 cup Gruyere Cheese (shredded) For a creamy sauce
- 1 cup Heavy Cream Rich component for sauce
- 2 cloves Garlic (minced) Adds aromatic flavor
- 2 tbsp Olive Oil For sautéing
- Salt and Pepper To taste
Instructions
Preparation
- Follow the package instructions to cook the pasta until al dente. Drain and set aside, reserving some pasta water.
- In a large skillet, heat olive oil over medium heat. Add the sliced leeks, sautéing for about 5 minutes until they soften and start to caramelize.
- Add the sliced mushrooms and minced garlic. Cook until the mushrooms are golden and have released their moisture, about 7-8 minutes.
Sauce Preparation
- Lower the heat and add heavy cream to the pan. Stir gently to combine, then gradually add the shredded Gruyere cheese, mixing until melted and creamy. If needed, add a splash of reserved pasta water to reach your desired sauce consistency.
Final Steps
- Toss the cooked pasta into the sauce, mixing well to ensure everything is coated. Season with salt and pepper to taste.
- Serve the pasta hot, garnished with additional Gruyere or fresh herbs if desired.
Notes
Take your time caramelizing the leeks for natural sweetness. Substitutions possible for different cheese types. Consider adding spinach or peas for extra nutrition. Store leftovers in an airtight container for up to three days.