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Caramelized Leek and Mushroom Gruyere Pasta

Caramelized Leek and Mushroom Gruyere Pasta

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  • Author: Maria
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 4 servings 1x
  • Category: Main Course, Pasta
  • Method: Sautéed, Tossed
  • Cuisine: French-Inspired, Vegetarian
  • Diet: Vegetarian

Description

Caramelized Leek and Mushroom Gruyere Pasta is a rich and comforting dish featuring sweet caramelized leeks, earthy mushrooms, and creamy Gruyere sauce tossed with fettuccine. Finished with toasted pine nuts and a hint of balsamic and lemon zest, it’s a decadent vegetarian pasta perfect for dinner.

Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 3 tablespoons butter, divided
  • 3 medium leeks, tops removed, cut in half and thinly sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 1/3 cup sherry wine
  • 8 ounces oyster mushrooms
  • 4 garlic cloves, minced
  • 2 sage leaves
  • 3/4 cup heavy cream
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon lemon zest
  • 1 lb fettuccine
  • 1 cup reserved pasta water
  • 1/2 cup grated Gruyere
  • 1 teaspoon black pepper
  • 1/4 cup toasted pine nuts

Instructions

  1. Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add leeks, salt, and sugar. Cook, stirring occasionally, until leeks are soft and caramelized, about 10–12 minutes.
  2. Add sherry wine to the leeks and cook for 2–3 minutes until mostly evaporated.
  3. In another pan, melt remaining butter and sauté oyster mushrooms until tender and golden, about 5–6 minutes. Add garlic and sage and cook for 1 more minute.
  4. Add mushrooms to the caramelized leeks, stir to combine, and then pour in heavy cream, balsamic vinegar, and lemon zest. Simmer for 3–4 minutes until slightly thickened.
  5. Cook fettuccine according to package instructions until al dente. Reserve 1 cup pasta water before draining.
  6. Toss the cooked pasta with the leek and mushroom sauce, adding reserved pasta water as needed to reach desired consistency.
  7. Stir in grated Gruyere and black pepper until cheese melts into the sauce.
  8. Serve pasta garnished with toasted pine nuts and extra Gruyere if desired.

Notes

  • Use fresh Gruyere for a more authentic, nutty flavor.
  • Adjust the amount of sherry and balsamic to taste for extra depth of flavor.
  • Toasting pine nuts enhances their flavor—do not skip this step.

Nutrition

  • Serving Size: 1 serving
  • Calories: 550
  • Sugar: 5 g
  • Sodium: 310 mg
  • Fat: 28 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 55 g
  • Fiber: 4 g
  • Protein: 18 g
  • Cholesterol: 65 mg

Find it online: https://cooktune.com/caramelized-leek-and-mushroom-gruyere-pasta-3/