Indulge in this rich and flavorful Caramelized Leek and Mushroom Gruyere Pasta. Creamy Gruyere cheese, sweet leeks, and earthy mushrooms make it a perfect comfort meal.
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Caramelized Leek and Mushroom Gruyere Pasta
Ingredients
Scale
- 12 ounces pasta (such as fettuccine or linguine)
- 2 tablespoons olive oil
- 2 medium leeks (white and light green parts only), thinly sliced
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup dry white cooking broth (or vegetable stock)
- 1/2 cup heavy cream
- 1 cup shredded Gruyere cheese
- 1/4 teaspoon freshly ground black pepper
- Salt, to taste
- 1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
- Boil a large pot of salted water and cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
- In a large skillet, heat the olive oil over medium heat.
- Add the sliced leeks and cook for 6-8 minutes, stirring occasionally, until they are soft and golden.
- Stir in the mushrooms and cook for another 5-7 minutes until tender and slightly browned.
- Add the minced garlic and sauté for 1 minute until fragrant.
- Pour in the white cooking broth and stir, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.
- Stir in the heavy cream, reducing the heat to low, and let the mixture simmer for 3-4 minutes until slightly thickened.
- Gradually stir in the Gruyere cheese, allowing it to melt completely into the sauce. Season with salt and pepper to taste.
- Toss the cooked pasta in the skillet with the sauce, adding reserved pasta water as needed to achieve your desired consistency.
- Sprinkle with chopped parsley, if desired, and serve immediately.
