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Talk about fancy and restaurant-quality! Creamy Leek & Mushroom Pasta with Gruyere is all that and more. Lusciously creamy and full of caramelized leeks, browned oyster mushrooms, and sharp Gruyère cheese, this pasta sauce is a must-save, worthy of your fanciest guests or for the most special occasion!
Ingredients for Creamy Leek & Mushroom Pasta with Gruyere
- Olive oil
- Unsalted butter
- Leeks
- Salt
- Sugar
- Dry white wine
- Oyster mushrooms
- Garlic
- Heavy cream
- Balsamic vinegar
- Lemon zest
- Lemon juice
- Fettuccine
- Gruyere cheese
- Freshly ground black pepper
- Pine nuts
- Parmesan cheese
How to Make Creamy Leek & Mushroom Pasta with Gruyere
1. Cut the top of the leeks off, slice them in half, and wash them thoroughly making sure you wash in between the leaves where dirt always sticks. Slice them thinly.
2. Heat a large skillet over medium-high heat and add 2 tbsp olive oil and 2 tbsp butter. Add the sliced leeks, season with salt and sugar, and saute for about 20 minutes, stirring occasionally, until caramelized and golden.
3. Pour in the white wine and simmer until reduced by half. Transfer the leeks to a bowl and set aside.
4. In the same skillet, melt one more tbsp of butter and the mushrooms. Cook for 3-4 minutes without moving, then flip and brown for an additional 3-4 minutes on the other side.
5. Season the mushrooms with salt and pepper, add the minced garlic and return the leeks to the skillet.
6. Pour in the heavy cream, balsamic vinegar, lemon juice, and lemon zest. Simmer for 3 minutes until thickened.
7. While the sauce is thickening, cook the fettuccine until al dente, saving one cup of pasta cooking water.
8. Pour the pasta water into the skillet with the leeks and mushrooms, and add the cooked, drained pasta.
9. Turn the heat off and mix in the Gruyere cheese and freshly ground black pepper. Toss until the cheese melts and serve with grated Parmesan cheese on top.
How Can I Make the Sauce Less Caloric?
To reduce the calories in the sauce, you can use half and half instead of heavy cream. This will reduce the fat content in the sauce. You can also use half of the recommended amount of cheese. The sauce will not be as luscious and rich, but will still taste great.
Can I Freeze Leek, Mushroom, and Gruyere Pasta?
It is not recommended to freeze this dish. Pasta sauces that are creamy can separate once thawed because of the high fat content, making its texture undesirable.
How to Store Leek, Mushroom, and Gruyere Pasta?
Place the pasta in an airtight container and store in the refrigerator for up to 3 days. You might want to add a splash of chicken broth or white wine to the pasta before reheating to thin out the sauce.
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Creamy Mushroom and Gruyère Pasta with Caramelized Leeks
This Creamy Mushroom and Gruyère Pasta with Caramelized Leeks is rich, cheesy, and full of flavor. A gourmet comfort food dish perfect for cozy dinners.
Ingredients
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 3 large leeks
- ½ tsp salt
- ½ tsp sugar
- ⅓ cup dry white wine
- 8 oz oyster mushrooms
- 3 garlic cloves, minced
- ¾ cup heavy cream
- 1 tbsp balsamic vinegar
- 1 tsp lemon zest
- 16 oz fettuccine
- 1 cup reserved pasta water
- ¾ cup Gruyere cheese, freshly shredded
- Freshly ground black pepper to taste
- ¼ cup Toasted pine nuts for garnish
- Grated Parmesan cheese for serving
Instructions
- Cut the top of the leeks off, slice them in half, and wash them thoroughly making sure you wash in between the leaves where dirt always sticks. Slice them thinly.
- Heat a large skillet over medium-high heat and add 2 tbsp olive oil and 2 tbsp butter. Add the sliced leeks, season with salt and sugar, and saute for about 20 minutes, stirring occasionally, until caramelized and golden.
- Pour in the white wine and simmer until reduced by half. Transfer the leeks to a bowl and set aside.
- In the same skillet, melt one more tbsp of butter and the mushrooms. Cook for 3-4 minutes without moving, then flip and brown for an additional 3-4 minutes on the other side.
- Season the mushrooms with salt and pepper, add the minced garlic and return the leeks to the skillet.
- Pour in the heavy cream, balsamic vinegar, lemon juice, and lemon zest. Simmer for 3 minutes until thickened.
- While the sauce is thickening, cook the fettuccine until al dente, saving one cup of pasta cooking water.
- Pour the pasta water into the skillet with the leeks and mushrooms, and add the cooked, drained pasta.
- Turn the heat off and mix in the Gruyere cheese and freshly ground black pepper. Toss until the cheese melts and serve with grated Parmesan cheese on top.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 589Total Fat: 37gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 79mgSodium: 414mgCarbohydrates: 48gFiber: 4gSugar: 6gProtein: 16g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.
Frequently asked questions about recipes
Can I prepare this dish ahead of time?
Yes. Make the sauce ahead of time, let it cool, and then put it in the refrigerator. When you’re ready to eat, warm it gently and mix it with freshly cooked pasta.
Can I freeze the leftovers?
I don’t recommend it. Creamy sauces often split after being frozen and thawed, which makes them less pleasant to eat. If you have leftovers, store them in an airtight container in the fridge and enjoy them within a few days.
What can I serve with this pasta?
Keep it simple: a green salad, charred broccoli with pesto, or warm crusty bread with a sun-dried tomato and olive oil dip all pair beautifully.