Description
Indulge in the creamy goodness of Caramelized Leek and Mushroom Gruyere Pasta, a dish that beautifully combines sautéed leeks and mushrooms with rich Gruyere cheese for a comforting meal. This recipe is perfect for impressing guests or enjoying a cozy family dinner. With its quick preparation time of just 35 minutes, it’s an ideal option for busy weeknights. The harmonious blend of flavors makes every bite a delightful experience that’s sure to become a favorite in your household.
Ingredients
Scale
- 12 ounces fettuccine or linguine pasta
- 2 tablespoons olive oil
- 2 medium leeks, thinly sliced
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup cooking broth or vegetable stock
- 1/2 cup heavy cream
- 1 cup shredded Gruyere cheese
- Salt and freshly ground black pepper
Instructions
- Cook the pasta in boiling salted water according to package instructions until al dente. Drain and set aside.
- In a skillet over medium heat, warm the olive oil. Sauté the leeks for about 5 minutes until softened, then add mushrooms and garlic; cook until mushrooms are golden brown.
- Pour in the cooking broth (or vegetable stock) and heavy cream; stir and bring to a gentle simmer.
- Gradually mix in the shredded Gruyere cheese until melted and creamy, seasoning with salt and pepper to taste.
- Combine the cooked pasta with the sauce, tossing to coat evenly.
- Serve hot, garnished with fresh parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 610
- Sugar: 3g
- Sodium: 520mg
- Fat: 35g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 75mg
Keywords: Feel free to include grilled chicken or turkey for added protein. For a lighter version, use less heavy cream or substitute with plant-based alternatives.