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caramelized-leek-mushroom-gruyere-pasta-skillet

Caramelized Leek and Mushroom Gruyere Pasta

A rich and creamy pasta dish featuring sweet caramelized leeks, earthy cremini mushrooms, and freshly grated Gruyere cheese in a velvety sauce. Ready in 35 minutes and perfect for weeknight dinners or entertaining.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz pasta fettuccine or linguine recommended
  • 2 tbsp olive oil
  • 2 medium leeks white and light green parts only, thinly sliced and rinsed
  • 8 oz cremini mushrooms sliced
  • 3 cloves garlic minced
  • 1/2 cup dry white cooking broth or vegetable stock
  • 1/2 cup heavy cream full-fat recommended
  • 1 cup Gruyere cheese freshly grated
  • 1/4 tsp freshly ground black pepper
  • salt to taste
  • 1/4 cup fresh parsley chopped, optional for garnish

Equipment

  • Large pot
  • Large skillet
  • Fine grater
  • Wooden spoon
  • Colander
  • Cutting board
  • Chef's knife

Method
 

  1. Bring a large pot of generously salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Set aside.
  2. Heat olive oil in a large skillet over medium heat. Add sliced leeks and cook for 6 to 8 minutes, stirring occasionally, until soft, golden, and lightly caramelized.
  3. Add sliced mushrooms and cook for 5 to 7 minutes until tender and lightly browned. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Pour in the white cooking broth, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes until slightly reduced.
  5. Reduce heat to low and stir in the heavy cream. Simmer for 3 to 4 minutes until the sauce thickens slightly and coats the back of a spoon.
  6. Gradually add the freshly grated Gruyere, stirring constantly until fully melted and smooth. Season with salt and black pepper to taste.
  7. Add the drained pasta to the skillet and toss well to coat. Add reserved pasta water a splash at a time until the sauce reaches your desired consistency. Garnish with fresh parsley and serve immediately.

Notes

Grate Gruyere fresh for the smoothest sauce. Serve immediately for best texture. Reheat leftovers gently in a skillet with a splash of cream or water. Do not freeze as the cream sauce may separate.