Description
This Delicious Caramelized Leek & Mushroom Gruyere Pasta is a creamy, flavorful dish featuring tender caramelized leeks and mushrooms in a rich Gruyere cheese sauce. Perfectly cooked fettuccine or tagliatelle pasta is combined with a luscious cream-based sauce infused with garlic and fresh thyme, making it a comforting yet elegant meal ready in just 30 minutes.
Ingredients
Scale
Pasta
- 12 oz fettuccine or tagliatelle pasta
Vegetables
- 2 leeks, trimmed and sliced
- 8 oz sliced mushrooms (cremini or button)
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
Dairy
- 1 cup grated Gruyere cheese
- 3 tablespoons unsalted butter
- 1 cup heavy cream
Seasonings
- Salt to taste
- Pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the fettuccine or tagliatelle and cook according to package instructions until al dente, approximately 8-10 minutes. Drain and reserve about 1 cup of pasta water for the sauce.
- Caramelize the leeks: While the pasta cooks, melt 1 tablespoon of butter in a large skillet over medium heat. Add the sliced leeks and sauté for 5-7 minutes until they soften and caramelize, stirring occasionally to ensure even cooking.
- Cook the mushrooms: Add another tablespoon of butter to the skillet and toss in the sliced mushrooms. Cook for about 5 minutes until the mushrooms are tender and browned, stirring frequently to release their juices and achieve perfect caramelization.
- Add garlic and thyme: Stir in the minced garlic and chopped fresh thyme, cooking for an additional minute until fragrant and aromatic.
- Prepare the cream sauce: Pour in the heavy cream and stir to combine with the leeks, mushrooms, garlic, and thyme. Let the mixture simmer gently for 3-4 minutes until the sauce thickens slightly. If the sauce is too thick, gradually add reserved pasta water to reach desired consistency.
- Combine pasta and cheese: Add the cooked pasta to the skillet with the cream sauce and toss well to coat. Stir in the grated Gruyere cheese until melted and creamy. Season with salt and pepper to taste, then serve immediately.
Notes
- Use cremini mushrooms for a deeper flavor or button mushrooms for a milder taste.
- If you prefer a lighter sauce, substitute half-and-half for heavy cream, though the sauce will be less rich.
- Reserve pasta water carefully as it helps to loosen the sauce and binds it better to the pasta.
- For a vegetarian version, ensure the Gruyere cheese is made with microbial rennet.
- This pasta is best served fresh but can be stored in an airtight container for up to 2 days in the refrigerator.
