Description
Silky caramelized leek and mushroom gruyere pasta delivers rich earthy flavors through delicate pasta strands. Gooey cheese and golden-brown vegetables create a luxurious Mediterranean-inspired comfort dish you’ll crave again and again.
Ingredients
Scale
Pasta and Cheese:
- 12 ounces (340 grams) pasta (linguine, fettuccine, or pappardelle)
- 1 ½ cups (150 grams) grated Gruyère cheese
Vegetables and Aromatics:
- 2 large leeks, white and light green parts only, thinly sliced
- 10 ounces (280 grams) cremini or button mushrooms, sliced
- 4 garlic cloves, minced
Liquids and Seasonings:
- 3 tablespoons olive oil, divided
- 2 tablespoons butter
- ½ cup (120 milliliters) dry white wine (or vegetable broth)
- 1 cup (240 milliliters) heavy cream
- ½ cup (15 grams) chopped fresh parsley (for garnish)
- Salt and pepper, to taste
Instructions
- Prepare the pasta in a large pot of salted water, cooking until perfectly tender with a slight bite. Carefully set aside one cup of the starchy cooking liquid before draining the pasta.
- Transform leeks into a golden delicacy by gently sautéing in a harmonious blend of olive oil and butter. Coax the sliced leeks to a rich caramel hue over medium heat, stirring intermittently and seasoning with a whisper of salt and pepper. Transfer the caramelized leeks to a separate dish.
- Utilize the same skillet to create a rich mushroom landscape. Introduce additional olive oil and butter, then carefully sear the mushroom slices until they develop a deep, bronzed exterior. Incorporate minced garlic and continue cooking until an aromatic fragrance fills the kitchen.
- Deglaze the pan with white wine, carefully lifting the concentrated flavor remnants from the skillet’s surface. Allow the liquid to reduce and concentrate, then introduce heavy cream, creating a luxurious sauce that gently simmers and thickens.
- Reduce the heat and fold in Gruyere cheese, stirring until the cheese melts into a silky smooth consistency. Introduce the cooked pasta, ensuring each strand is lavishly coated with the creamy sauce. Adjust the sauce’s consistency by gradually adding reserved pasta water if needed.
- Reunite the caramelized leeks with the creamy pasta mixture, gently folding to distribute evenly. Present the dish immediately, adorned with a sprinkle of freshly chopped parsley for a vibrant finishing touch.
Notes
- Caramelize leeks slowly on medium-low heat to develop deep, sweet flavor without burning them.
- Use fresh, high-quality mushrooms like cremini or shiitake for more intense earthy undertones in the dish.
- Opt for room temperature Gruyere cheese to help it melt smoothly and evenly into the creamy sauce.
- For a lighter version, substitute heavy cream with half-and-half or Greek yogurt to reduce calories while maintaining richness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 660
- Sugar: 2g
- Sodium: 450mg
- Fat: 38g
- Saturated Fat: 19g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 100mg