Description

This creamy and comforting Caramelized Leek and Mushroom Gruyere Pasta features tender pasta tossed in a rich sauce made with caramelized leeks, golden mushrooms, and a decadent blend of Gruyere and Parmesan cheese. Enhanced with garlic, white wine, and a touch of nutmeg, this dish delivers layers of savory flavors perfect for a delicious weeknight dinner or special occasion.

Ingredients

Scale

Pasta

12 oz pasta of your choice (such as fettuccine or penne)

Vegetables and Aromatics

2 large leeks, cleaned and sliced into thin rounds
1 lb mushrooms, sliced (such as cremini or button mushrooms)
2 cloves garlic, minced

Dairy

3 tbsp unsalted butter (divided)
1 cup heavy cream
1 1/2 cups grated Gruyere cheese
1/2 cup grated Parmesan cheese

Liquids and Oils

1/2 cup dry white wine
1 tbsp olive oil

Seasonings and Garnishes

Salt and freshly ground black pepper to taste
A pinch of nutmeg
Fresh thyme leaves for garnish (optional)
Lemon zest for garnish (optional)

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Instructions

Cook Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Caramelize Leeks: In a large skillet over medium heat, add 1 tablespoon of unsalted butter and the olive oil. Once melted and hot, add the sliced leeks. Season with salt and cook until they soften and begin caramelizing, about 8-10 minutes.
Cook Mushrooms: Add the sliced mushrooms to the leeks. Cook until the mushrooms have released their juices and are golden brown, about 7 minutes.
Add Garlic: Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Deglaze with Wine: Pour in the white wine, allowing it to simmer and reduce by half, approximately 3-4 minutes.
Add Cream and Butter: Reduce the heat to low, add the remaining butter, and once melted, stir in the heavy cream. Let it gently simmer for about 3 minutes.
Melt Cheese: Gradually sprinkle in the Gruyere and Parmesan cheeses, stirring constantly until melted and the sauce is smooth.
Season Sauce: Season the sauce with freshly ground black pepper, a pinch of nutmeg, and adjust salt to taste.
Combine Pasta and Sauce: Add the cooked pasta to the sauce, tossing to combine. If needed, add reserved pasta water a little at a time to achieve your desired sauce consistency.
Serve and Garnish: Serve immediately. Garnish with fresh thyme leaves and lemon zest if desired.

Notes

Reserve some pasta water to loosen the sauce if it becomes too thick.
You can substitute the Gruyere cheese with Swiss or fontina cheese if unavailable.
For a lighter version, use half-and-half instead of heavy cream, but the sauce may be less rich.
Fresh thyme and lemon zest add brightness and a fresh herbal note but are optional garnishes.
Be sure to clean the leeks thoroughly to remove any grit before slicing.