Description
Caramelized Leek and Mushroom Gruyere Pasta is an elegant, comforting pasta dish that delivers restaurant-worthy flavor at home. Earthy oyster mushrooms and sweet, golden leeks are gently caramelized, then simmered with sage, cream, and Gruyere cheese to create a silky, nutty sauce that clings to tender fettuccine. Finished with crunchy toasted pine nuts, bright lemon zest, and a flourish of black pepper, every bite is complex, creamy, and unforgettable. Perfect for any season, this vegetarian dish can be customized with gluten-free pasta or vegan swaps, ensuring everyone can enjoy this cozy, crowd-pleasing meal.
Ingredients
Units
Scale
Main Ingredients
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 2 large leeks (white and light green parts only), sliced into half moons and rinsed well
- 1/2 tsp kosher salt, plus more for pasta water
- 1/2 tsp granulated sugar
- 1/3 cup sherry wine
- 8 oz oyster mushrooms, torn or sliced
- 3 garlic cloves, minced
- 2 tsp fresh sage leaves, finely chopped (plus extra whole leaves for garnish, optional)
- 3/4 cup heavy cream
- 1 tbsp balsamic vinegar
- 1 tsp lemon zest, plus extra for garnish
- 12 oz fettuccine
- 1 cup reserved pasta cooking water
- 1 1/2 cups (about 5 oz) Gruyere cheese, freshly grated
- Freshly ground black pepper, to taste
- 1/4 cup toasted pine nuts
Optional Garnishes
- Extra Gruyere cheese, grated
- Fresh lemon zest
- Fresh parsley or chives, chopped
- Crisped whole sage leaves (in butter)
Instructions
- Prep and Clean the Leeks: Slice the leeks in half lengthwise, then into thin half-moons. Place in a bowl of cold water and swish thoroughly to remove any hidden grit. Drain and pat dry on a clean towel.
- Caramelize the Leeks: In a large skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium-low heat. Add the leeks, 1/2 teaspoon salt, and sugar. Slowly cook, stirring every couple of minutes, for 12–15 minutes, allowing the leeks to become soft, golden, and richly caramelized. Take your time—this develops the sweetness and depth.
- Deglaze with Sherry: Once leeks are deeply golden, pour in sherry wine, scraping the pan to loosen any tasty browned bits. Let simmer for 2 minutes so the alcohol cooks off and flavor deepens.
- Sauté Mushrooms and Aromatics: Push leeks to the skillet’s edges and melt the remaining 1 tablespoon butter in the center. Add mushrooms and a pinch of salt and sauté 4–5 minutes until softened and browned. Stir in the garlic and sage, cooking for 1–2 minutes until fragrant.
- Simmer Cream Sauce and Cook Pasta: Meanwhile, bring a large pot of salted water to a boil and add fettuccine; cook just shy of al dente (about 1 minute less than package). To the skillet, add heavy cream, balsamic vinegar, and lemon zest. Stir to combine and gently simmer while pasta finishes cooking.
- Combine Pasta and Sauce: Reserve 1 cup pasta water, then drain the noodles. Transfer fettuccine directly to the skillet with the sauce. Add grated Gruyere and several splashes of reserved pasta water, tossing well until the sauce is silky, glossy, and coats the noodles. Adjust creaminess with extra pasta water as needed. Add black pepper to taste.
- Plate and Garnish: Twirl pasta into bowls or onto plates using tongs (for elegant presentation). Top generously with toasted pine nuts, more Gruyere, zest, or herbs if desired. Serve immediately and enjoy!
Notes
- Let leeks caramelize slowly for best flavor and sweetness.
- Use real, aged Gruyere for an authentic nutty depth.
- Reserve and use pasta water gradually to control sauce thickness and ensure a clingy, restaurant-style coating.
- Toast pine nuts in a dry skillet for just 2–3 minutes—remove as soon as golden to avoid burning.
- You can caramelize the leeks ahead and refrigerate for up to 1 day.
- This recipe is vegetarian if your Gruyere is made with vegetarian rennet.
- For gluten-free, substitute with gluten-free fettuccine and check all other ingredients for cross-contamination.
- Dairy-free/vegan version: Swap plant butter, cream, and vegan cheese.
- Best served fresh, but leftovers keep 3 days in the fridge (store pine nuts separately).
Nutrition
- Serving Size: 1/4 of recipe (about 1.5 cups)
- Calories: 625
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 84 mg