Caramelized Leek and Mushroom Gruyere Pasta

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You'll be amazed at how flavorful this caramelized leek and mushroom gruyere pasta is just from a few ingredients. A comforting vegetarian pasta fit for any day of the week!

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Watch how to make this
What makes this dish special
Ingredients
Substitutions and variations
Step-by-step instructions
Recipe Tip
Make-ahead and storage
Frequently asked questions
More mushroom recipes
Recipe

Watch how to make this

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What makes this dish special

What's your favorite season? Mine is fall but if I was to base it solely on food, it would have to be summer. For some reason, I'm not too crazy about spring foods. Don't get me wrong, I still eat asparagus, radish, and artichoke. But they just don't excite me like peaches or tomatoes. So, I decided to make a spring pasta dish that I would get excited about. This caramelized leek and mushroom gruyere pasta may not be a typical spring dish, but it has leeks so it still counts, right?

Leeks are, in my opinion, a very underrated vegetable. Considering that they belong to the onion family, it's quite surprising that's the case. They're sweeter than onions and when cooked down and caramelized, they're very delicious.

Taking that idea, I decided to create a hearty pasta dish that incorporates sweet caramelized leeks with earthy mushrooms and rich, nutty gruyere. Even if you're a meat lover, you'll hardly miss it with this incredibly satisfying pasta. And if you're looking for more delicious vegetarian pastas, I highly encourage you to try this summer zucchini pasta with tomato pesto or spicy pomodoro pasta with whipped ricotta!

Ingredients

Leeks: Leeks are a vegetable belonging to the onion family but with a milder and sweeter flavor. They have a cylindrical shape with long, white stalks and green leaves.
Sherry wine: Made from white grapes and has a rich and nutty flavor. Sherry wine is often used in cooking to add depth and complexity to sauces, marinades, and soups.
Oyster mushrooms: Oyster mushrooms are a type of edible mushroom with a distinctive oyster-like appearance. They have a delicate texture and a mild, slightly sweet flavor. If you can't find oyster mushrooms, substitute them with another meaty mushroom such as button mushrooms, cremini, porcini, or chanterelles.
Heavy cream: A rich dairy that is used to thicken and enrich the pasta sauce.
Sage: An herb with gray-green leaves that have a strong, earthy, and slightly peppery flavor that helps balance the rich pasta sauce.
Balsamic vinegar: This vinegar has a sweet and tangy flavor with a hint of acidity that also helps balance the creamy sauce.
Fettuccine: I used long, flat noodles for this sauce because they pair well with creamy sauces. However, you can use another type of pasta such as spaghetti, rigatoni, or tagliatelle.
Gruyere: A type of Swiss cheese with a firm and creamy texture with a nutty and slightly sweet flavor.
Pine nuts: The buttery nut is used as a finishing touch for the pasta but can be omitted.

Substitutions and variations

Wine: If you can't find sherry wine you can use white wine or chicken broth instead, although the flavor won't be completely the same.
Spicy: If you want add a little kick, add a sprinkle of red chili flakes before serving.
Protein: You can add roasted chicken or crispy bacon or pancetta to make the pasta more filling.

Step-by-step instructions

Step 1: Caramelize leeks

Prepare the leeks by first removing the green tops; we only want the bulbs and lighter green leaves. Then, cut them in half lengthwise and wash the dirt in between the layers. Cut off the roots and slice the leeks.

If you ever prepared caramelized onions, caramelizing leeks is the same process. Melt a pat of butter and drizzle some oil in a saute pan. I like to use a combination of butter and oil because butter contributes to the flavor.

Continue to cook the vegetable until it becomes golden brown. This is a long slow process and should take about 20 minutes or so.

Finish the leeks with a splash of sherry wine, then set them aside.

Recipe Tip

If the pan gets too dry while caramelizing the leeks, add a tablespoon or two of water.

Step 2: Finish pasta sauce

In the same pan, melt another pat of butter and cook the mushrooms until beautifully browned.

The trick to browning mushrooms is to not overcrowd the pan. Mushrooms have a lot of water in them so if you crowd the pan, they'll steam rather than brown. If you need to cook the mushrooms in batches, it's better to do so.

Add sage and garlic to the pan and saute for another minute. Then, add back the leeks to the pan along with heavy cream, balsamic vinegar, and lemon zest. Simmer the sauce and season it with salt and pepper.

The sauce will be thick but don't worry. We're going to thin it out with the cooking pasta water.

Step 3: Add the pasta

Toss the noodles with the sauce and stir with the gruyere until the cheese is nice and melted. Give the caramelized leek and mushroom gruyere pasta a final seasoning adjustment and top it with toasted pine nuts for the finishing touch. If you're feeling extra cheesy, go ahead and sprinkle some grated parmesan too.

Mushrooms and leeks go hand in hand and this caramelized leek and mushroom gruyere pasta is the perfect example. The sweet leeks pair beautifully with the savory meaty mushrooms and nutty cheese. My kind of spring pasta!

Make-ahead and storage

Make-ahead: The sauce can be prepared ahead of time, up to 1 day in advance. Heat up the sauce gently on the stovetop before tossing it with the pasta.
Store: Keep leftover pasta in an airtight container in the fridge for up to 3 days. If the pasta gets too dry when reheating, add a splash of heavy cream.

Frequently asked questions

What meat can I add to this pasta?

Roasted chicken, crispy prosciutto, or bacon would all work well with the flavors of this caramelized leek and mushroom gruyere pasta.

Can I prepare the dish in advance?

It's best to serve the dish fresh to enjoy its flavors and textures. However, you can prepare the sauce ahead of time and toss it last minute with the pasta right before serving.

Can I freeze the leftovers?

Cream-based sauces can sometimes separate when frozen and reheated, affecting the texture. It's generally not recommended to freeze dishes with heavy cream. If you have leftovers, it's best to store them in an airtight container in the refrigerator and consume them within a few days.

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5 from 8 votes