Description
This Caramelized Leek & Mushroom Gruyere Pasta is a comforting and elegant dish featuring sweet caramelized leeks and savory sautéed mushrooms combined with creamy Gruyere cheese. The pasta is coated in a luscious sauce made from reserved pasta water and optional heavy cream, resulting in a rich, flavorful meal perfect for a cozy dinner.
Ingredients
Scale
Vegetables and Aromatics
- 2 medium leeks, sliced and cleaned
- 12 ounces mushrooms, sliced (cremini, shiitake, or mix)
- 2 cloves garlic, minced
- 1 teaspoon thyme (fresh or ½ teaspoon dried)
Dairy and Fats
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup Gruyere cheese, grated
- ¼ cup heavy cream (optional)
Staples and Seasonings
- 8 ounces fettuccine or pappardelle pasta
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup reserved pasta water
Instructions
- Clean the Leeks: Thoroughly slice the leeks and rinse them in cold water to remove any trapped dirt or grit. This ensures a clean, earthy flavor in the dish.
- Prepare Ingredients: Slice the mushrooms, mince the garlic, and grate the Gruyere cheese to have all components ready before cooking.
- Caramelize Leeks: In a large skillet, heat olive oil and butter over medium-low heat. Add the cleaned leeks along with a pinch of salt. Cook gently for 15–20 minutes, stirring occasionally, until the leeks are soft, golden, and caramelized, which intensifies their sweetness.
- Sauté Mushrooms and Aromatics: Increase the heat to medium and add the sliced mushrooms to the skillet. Let them sear without stirring for a few minutes to develop a nice brown crust. Then stir and continue cooking until they are evenly browned. Add minced garlic and thyme during the final minute to release their fragrance without burning.
- Cook Pasta: While the mushrooms cook, boil the pasta in salted water until al dente according to package instructions. Reserve 1 cup of the pasta water before draining to use in the sauce.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the leeks and mushrooms. Stir in the grated Gruyere cheese and gradually mix in reserved pasta water until a creamy sauce forms that evenly coats the pasta. For an extra rich touch, add a splash of heavy cream if desired.
- Season and Serve: Taste the pasta and season with salt and freshly ground black pepper as needed. Serve warm, garnished with extra Gruyere cheese or fresh herbs if you like for added flavor and presentation.
Notes
- Make sure to clean the leeks thoroughly to remove all dirt, as leeks can hide grit between their layers.
- If Gruyere is not available, you can substitute with Emmental or a mild Swiss cheese.
- The heavy cream is optional but adds richness and helps create a smoother sauce.
- Reserve pasta water is essential as its starchiness helps bind the sauce to the pasta, creating a velvety coating.
- Using a heavy-bottomed skillet or cast iron pan enhances even caramelization and browning of the vegetables.
- Fresh thyme is preferable for the best flavor, but dried thyme works well in a pinch.
