Description
Creamy Caramelized Leek and Mushroom Gruyere Pasta blends earthy mushrooms with sweet leeks in a luxurious sauce. Parmesan cheese and fresh herbs complete this comforting Italian-inspired dish you will savor with pure delight.
Ingredients
Scale
- 1 ½ cups (150 grams) Gruyère cheese, grated
- 12 oz (340 g) pasta (linguine, fettuccine, or pappardelle)
- 10 oz (280 g) cremini or button mushrooms, sliced
- 2 large leeks, white and light green parts only, thinly sliced
- 4 garlic cloves, minced
- 3 tbsps olive oil, divided
- 2 tbsps butter
- ½ cup (120 ml) dry white wine (or vegetable broth)
- 1 cup (240 ml) heavy cream
- ½ cup (15 grams) fresh parsley, chopped (for garnish)
- Salt, to taste
- Pepper, to taste
Instructions
- Pasta Preparation: Cook pasta in salted water until al dente, reserving one cup of starchy cooking liquid before draining. This liquid will help create a silky sauce later.
- Leek Transformation: In a skillet, gently sauté leeks in olive oil and butter over medium heat. Coax the slices to a rich caramel color, seasoning with salt and pepper. Once achieved, transfer caramelized leeks to a separate dish.
- Mushroom Searing: Using the same skillet, add olive oil and butter to create a golden landscape for mushroom slices. Sear until bronzed, then introduce minced garlic and cook until fragrant. The goal is to develop deep, complex flavors.
- Sauce Development: Deglaze the pan with white wine, lifting concentrated flavor remnants. Reduce the liquid, then pour in heavy cream, allowing the mixture to simmer and thicken into a luxurious base.
- Cheese Integration: Lower heat and incorporate Gruyere cheese, stirring until melted into a smooth consistency. Add cooked pasta, ensuring each strand is lavishly coated. Adjust sauce density by gradually introducing reserved pasta water as needed.
- Final Assembly: Gently fold caramelized leeks into the creamy pasta mixture, distributing evenly. Garnish with freshly chopped parsley and serve immediately to capture the dish’s optimal temperature and texture.
Notes
- Pasta Water Magic: Reserve the starchy cooking liquid to adjust sauce consistency and enhance flavor depth, ensuring a perfectly creamy texture.
- Caramelization Technique: Cook leeks and mushrooms slowly over medium heat to develop rich, deep flavors without burning, stirring occasionally for even browning.
- Cheese Melting Wisdom: Remove pan from direct heat when adding Gruyere to prevent splitting, creating a smooth and silky sauce that coats pasta beautifully.
- Dietary Flexibility: Substitute heavy cream with plant-based alternatives like coconut cream for lactose-free version; use gluten-free pasta for celiac-friendly adaptation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 710
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 80 mg