Name: Caramelized Leek and Mushroom Gruyere Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegetarian
Ingredients: 12 ounces Fettuccine (or linguine or spaghetti); 1 cup Reserved Pasta Water (for adjusting sauce consistency); 2 tablespoons Olive Oil (for cooking); 2 tablespoons Butter (or more olive oil for dairy-free); 2 medium Leeks, sliced; 1 teaspoon Salt (for seasoning); 1 teaspoon Granulated Sugar (for caramelization); 8 ounces Oyster Mushrooms (or cremini/button mushrooms); 2 cloves Garlic, minced; 4 Sage Leaves (or thyme); 1 cup Heavy Cream (do not substitute); 1 tablespoon Balsamic Vinegar (for balance); 1/4 cup Sherry Wine (or dry white wine); 1 teaspoon Lemon Zest (optional); 1 cup Gruyere Cheese (or Swiss/Emmental cheese); 1 teaspoon Black Pepper (adjust to taste); 1/4 cup Toasted Pine Nuts (optional)

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Introduction

This Caramelized Leek and Mushroom Gruyere Pasta is a cozy, comforting dish perfect for chilly nights. Creamy, rich, and full of umami flavor, it’s a delightful vegetarian meal that will warm your heart and please your palate.

The dish shows a white plate filled with three main layers of fettuccine pasta coated in a creamy light brown sauce. On top and mixed within the pasta are several pieces of sautéed mushrooms in dark brown and beige tones, adding texture and depth. The entire pasta is sprinkled with finely grated white cheese that adds a slightly grainy look across the surface. The plate rests on a white marbled texture, with some fresh green herbs partly visible at the top right side. A small brown bowl filled with grated cheese is seen in the upper left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces fettuccine (or linguine/spaghetti)
1 cup reserved pasta water
2 tablespoons olive oil
2 tablespoons butter (or more olive oil for dairy-free)
2 medium leeks, sliced
1 teaspoon salt
1 teaspoon granulated sugar
8 ounces oyster mushrooms (or cremini/button mushrooms)
2 cloves garlic, minced
4 sage leaves (or thyme)
1 cup heavy cream
1 tablespoon balsamic vinegar
1/4 cup sherry wine (or dry white wine)
1 teaspoon lemon zest (optional)
1 cup Gruyere cheese (or Swiss/Emmental cheese)
1 teaspoon black pepper
1/4 cup toasted pine nuts (optional)

Instructions

Step 1: In a large sauté pan, warm olive oil and 2 tablespoons butter over medium heat until the butter melts and bubbles.
Step 2: Add sliced leeks, season with salt and a pinch of sugar. Sauté for about 20 minutes, stirring occasionally, until golden brown and caramelized. Add a splash of water if the pan gets dry to prevent burning.
Step 3: Stir in sherry wine and cook until fully evaporated, about 2-3 minutes. Remove the leeks from the pan and set aside.
Step 4: In the same pan, add remaining butter and sauté mushrooms for about 4 minutes per side, until browned and tender. Season with salt and pepper.
Step 5: Add minced garlic and chopped sage leaves; cook for 1 minute until fragrant.
Step 6: Return caramelized leeks to the pan. Stir in heavy cream, balsamic vinegar, and lemon zest. Simmer until the sauce thickens slightly, about 2-3 minutes.
Step 7: Cook pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining.
Step 8: Add cooked pasta to the sauce along with reserved pasta water, Gruyere cheese, and black pepper. Toss gently and simmer for 2 minutes until cheese melts.
Step 9: Serve pasta in bowls and top with toasted pine nuts if using. Enjoy warm.

Tips & Variations

For a dairy-free version, substitute butter with olive oil and heavy cream with coconut cream.
Try different mushrooms like shiitake or portobello for unique flavors.
Add fresh spinach or kale just before serving for extra greens.
Use vegetable broth instead of sherry for a non-alcoholic version.
Switch Gruyere with smoked gouda or vegan cheese to change flavor.
Spice it up with red pepper flakes or fresh chili peppers with the garlic.
Replace pine nuts with chopped walnuts or sliced almonds for a different crunch.
Experiment with herbs like basil or parsley instead of sage for a fresher aroma.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat with a splash of reserved pasta water or cream to revive the sauce’s creamy texture. For longer storage, freeze portions in airtight containers up to 2 months. The sauce may separate slightly when thawed; stir well while reheating to restore consistency.

How to Serve

A white plate with a brown rim holds a serving of creamy mushroom fettuccine. The pasta is layered in a loose mound, glossy and coated with a light brown sauce. Scattered on top are several slices of cooked mushrooms, dark brown with curved textures, lightly sprinkled with finely grated cheese that adds a speckled white contrast. The plate is placed on a white marbled surface with a gray cloth napkin partially visible underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I choose the right leeks for this recipe?

Look for firm, straight leeks with pale white stalks and healthy green tops. Avoid any with dark spots or wilting. Young, tender leeks have the sweetest flavor, perfect for caramelizing.

Can I freeze the pasta?

Yes, you can freeze the pasta in airtight containers for up to 2 months. Sauce may separate upon thawing, but stirring well after reheating will help bring it back together.