Caramelized Leek and Mushroom Pasta with Gruyere
This comforting pasta dish features caramelized leeks and mushrooms, enriched with creamy Gruyere cheese for a delightful flavor. Perfect for a cozy dinner.
Ingredients
- 250 g pasta fettuccine or tagliatelle
- 2 large leeks
- 200 g cremini mushrooms
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic
- 1 teaspoon fresh thyme leaves
- ½ cup vegetable broth
- ½ cup heavy cream
- 100 g Gruyere cheese
- Salt and black pepper
- Fresh parsley chopped
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente, reserving 1 cup of pasta water before draining.
- In a skillet, heat olive oil and 1 tablespoon of butter over medium heat, then add sliced leeks with a pinch of salt and sauté until golden brown.
- Add the remaining butter to the skillet, then stir in the sliced mushrooms and cook until browned and tender.
- Add minced garlic and fresh thyme, cooking for an additional minute until fragrant.
- Pour in vegetable broth and heavy cream, stirring to combine, and let simmer until slightly thickened.
- Add reserved pasta water if the sauce is too thick, then incorporate the drained pasta, tossing to coat.
- Stir in grated Gruyere cheese until melted and well combined, adjusting seasoning with salt and pepper.
- Plate the pasta and garnish with chopped parsley and additional Gruyere if desired.
Notes
For extra flavor, consider adding a splash of white wine to the sauce.