There are few things more soul-satisfying than a bowl of perfectly cooked pasta, but when you introduce deeply caramelized leeks, savory mushrooms, and melty Gruyere into the mix, you enter the realm of culinary indulgence. This Caramelized Leek and Mushroom Gruyere Pasta is where rustic meets refined—a perfect balance of sweet, earthy, creamy, and nutty.
Whether you’re looking to impress guests or simply want to treat yourself to something special, this dish delivers sophistication in every bite. Inspired by traditional Italian techniques but with a gourmet flair, this pasta is a year-round star.
Why You’ll Fall in Love with This Dish
- Elevated yet easy: It feels fancy, but the steps are straightforward.
- Seasonless comfort: Rich enough for winter, yet light and fresh enough for summer evenings.
- Umami-rich depth: Caramelized leeks and mushrooms layered with Gruyere and sage make every forkful a flavor explosion.
- Perfect for vegetarians looking for a hearty main course.
Ingredients
Serves 4
- 2 tbsp olive oil
- 3 tbsp butter, divided
- 3 medium leeks (tops removed), cut in half and thinly sliced
- ½ tsp salt
- ½ tsp granulated sugar
- ⅓ cup sherry wine
- 8 oz oyster mushrooms
- 4 garlic cloves, minced
- 2 sage leaves
- ¾ cup heavy cream
- 1 tbsp balsamic vinegar
- 1 tsp lemon zest
- 1 lb fettuccine
- 1 cup reserved pasta water
- ½ cup grated Gruyere
- 1 tsp black pepper
- ¼ cup toasted pine nuts
Instructions
Step 1: Caramelize the Leeks
In a large sauté pan over medium heat, melt 2 tablespoons of olive oil with 2 tablespoons of butter. Add the leeks, salt, and sugar. Cook, stirring occasionally, for about 20 minutes until they’re golden brown and jammy. If needed, add 1–2 tablespoons of water to prevent burning.
Step 2: Deglaze
Pour in the sherry wine and cook until it has almost fully evaporated, intensifying the leeks’ sweet and savory notes. Transfer to a bowl and set aside.
Step 3: Sear the Mushrooms
In the same pan, melt the remaining 1 tablespoon of butter. Spread the oyster mushrooms in a single layer and let them sear undisturbed for 4 minutes to develop that golden edge. Flip and cook the other side until browned. Season lightly with salt and pepper.
Step 4: Build the Sauce
Add garlic and sage to the mushrooms and sauté for 1 minute. Then return the leeks to the pan, followed by heavy cream, balsamic vinegar, and lemon zest. Let it simmer for 2–3 minutes until the sauce slightly thickens. Adjust seasoning as needed.
Step 5: Cook the Pasta
Boil the fettuccine until al dente in salted water. Before draining, reserve 1 cup of the pasta water.
Step 6: Combine
Toss the cooked fettuccine into the sauce with reserved pasta water, Gruyere, and black pepper. Stir well until the cheese melts and the sauce evenly coats the pasta.
Step 7: Serve
Divide into bowls and top with toasted pine nuts for crunch. Serve hot and enjoy immediately.
Recipe Tips
- Use quality cheese: Gruyere brings a nutty, creamy richness. For a bolder twist, try a touch of aged Parmesan or Fontina.
- Leek prep tip: Rinse sliced leeks thoroughly in a colander to remove any hidden grit.
- Vegan option: Swap cream and cheese for plant-based versions, and use vegan butter for a dairy-free delight.
When to Serve This Pasta
This dish works wonderfully for a dinner party, romantic dinner, or even a quiet night when you’re craving something cozy and gourmet. The richness of the Gruyere balances the lightness of the lemon zest and balsamic—making it satisfying in both cold and warm months.
What to Serve With It
Pair with a crisp green salad with lemon vinaigrette or a roasted beet salad for color contrast. For wine, a chilled Sauvignon Blanc or a light Pinot Noir complements the dish beautifully.
Storage and Reheating
Store leftovers in an airtight container for up to 2 days. Reheat gently over low heat with a splash of cream or reserved pasta water to loosen the sauce.
Caramelized Leek and Mushroom Gruyere Pasta
Ingredients
- 2 tbsp olive oil
- 3 tbsp butter divided
- 3 medium leeks tops removed, cut in half and thinly sliced
- ½ tsp salt
- ½ tsp granulated sugar
- ⅓ cup sherry wine
- 8 oz oyster mushrooms
- 4 garlic cloves minced
- 2 sage leaves
- ¾ cup heavy cream
- 1 tbsp balsamic vinegar
- 1 tsp lemon zest
- 1 lb fettuccine
- 1 cup reserved pasta water
- ½ cup grated Gruyere
- 1 tsp black pepper
- ¼ cup toasted pine nuts
Instructions
Step 1: Caramelize the Leeks
- In a large sauté pan over medium heat, melt 2 tablespoons of olive oil with 2 tablespoons of butter. Add the leeks, salt, and sugar. Cook, stirring occasionally, for about 20 minutes until they’re golden brown and jammy. If needed, add 1–2 tablespoons of water to prevent burning.
Step 2: Deglaze
- Pour in the sherry wine and cook until it has almost fully evaporated, intensifying the leeks’ sweet and savory notes. Transfer to a bowl and set aside.
Step 3: Sear the Mushrooms
- In the same pan, melt the remaining 1 tablespoon of butter. Spread the oyster mushrooms in a single layer and let them sear undisturbed for 4 minutes to develop that golden edge. Flip and cook the other side until browned. Season lightly with salt and pepper.
Step 4: Build the Sauce
- Add garlic and sage to the mushrooms and sauté for 1 minute. Then return the leeks to the pan, followed by heavy cream, balsamic vinegar, and lemon zest. Let it simmer for 2–3 minutes until the sauce slightly thickens. Adjust seasoning as needed.
Step 5: Cook the Pasta
- Boil the fettuccine until al dente in salted water. Before draining, reserve 1 cup of the pasta water.
Step 6: Combine
- Toss the cooked fettuccine into the sauce with reserved pasta water, Gruyere, and black pepper. Stir well until the cheese melts and the sauce evenly coats the pasta.
Step 7: Serve
- Divide into bowls and top with toasted pine nuts for crunch. Serve hot and enjoy immediately.
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