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Caramelized Leek and Mushroom Gruyere Pasta

Caramelized Leek and Mushroom Gruyere Pasta
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If you’re craving a comforting dish that’s both indulgent and easy to prepare, look no further than this Caramelized Leek and Mushroom Gruyere Pasta. This recipe brings together sweet caramelized leeks and earthy mushrooms, all enveloped in a creamy gruyere sauce. It’s perfect for busy weeknights or when you want to impress guests with minimal effort. This hearty pasta dish not only satisfies your hunger but also warms your heart, making it an instant favorite at the dinner table.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 3 tablespoons butter (divided)
  • 3 medium leeks (tops removed, cut in half and thinly sliced)
  • 1/2 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 1/3 cup apple juice
  • 8 ounces oyster mushrooms
  • 4 garlic cloves (minced)
  • 2 sage leaves
  • 3/4 cup heavy cream
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon lemon zest
  • 1 lb fettuccine
  • 1 cup reserved pasta water
  • 1/2 cup grated gruyere
  • 1 teaspoon black pepper
  • 1/4 cup toasted pine nuts

Instructions

  1. Heat olive oil and 2 tablespoons of butter in a large sauté pan over medium heat. Add sliced leeks, salt, and sugar; cook until golden brown for about 20 minutes.
  2. Remove leeks and add remaining butter to the same pan. Sauté oyster mushrooms until browned, then add minced garlic and sage for one minute.
  3. Return leeks to the pan; add heavy cream, balsamic vinegar, and lemon zest. Simmer for 2–3 minutes to thicken.
  4. Cook fettuccine according to package directions; reserve one cup of pasta water before draining.
  5. Combine cooked fettuccine with sauce, reserved pasta water, grated gruyere cheese, and black pepper. Toss gently to coat until the cheese melts.

Nutrition

Find it online: https://cookingwitheliana.com/caramelized-leek-and-mushroom-gruyere-pasta/