Caramelized Leek and Mushroom Gruyère Pasta
A rich and creamy pasta dish featuring slowly caramelized leeks and earthy mushrooms tossed in a nutty Gruyère cheese sauce. Perfect for an easy weeknight dinner or a comforting meal any day of the week.
Ingredients
- 8 oz pasta (fettuccine, penne, or choice)
- 2 tbsp olive oil
- 2 medium leeks (white and light green parts only), thinly sliced
- 8 oz cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup vegetable or chicken broth
- 1 cup heavy cream
- 1 cup Gruyère cheese, grated
- to taste salt and freshly ground black pepper
- for garnish fresh parsley or thyme
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/4 cup pasta water, drain, and set aside.
- Heat olive oil in a large skillet over medium heat. Add sliced leeks and cook slowly, stirring occasionally, until caramelized and golden, about 10-12 minutes.
- Add sliced mushrooms to the skillet and cook until they release moisture and start browning, about 5-7 minutes.
- Stir in minced garlic and cook for 1 more minute until fragrant.
- Pour in the broth, scraping up browned bits from the pan. Let simmer for 2-3 minutes to reduce slightly.
- Lower heat and stir in the heavy cream. Gradually add grated Gruyère cheese, stirring until smooth and melted. Season with salt and pepper to taste.
- Add cooked pasta to the skillet and toss to coat. Add reserved pasta water if sauce is too thick. Mix until pasta is evenly coated with the sauce.
- Serve immediately garnished with fresh parsley or thyme.
Nutrition
Serving: 1peopleCalories: 480kcalCarbohydrates: 45gProtein: 18gFat: 26gSaturated Fat: 14gSodium: 320mgFiber: 3gSugar: 5g
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