Name: Caramelized Leek and Mushroom Gruyere Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons olive oil; 3 tablespoons butter, divided; 3 medium leeks (tops removed, sliced thin); ½ teaspoon salt; ½ teaspoon sugar; ⅓ cup sherry wine; 8 ounces oyster mushrooms, sliced; 4 cloves garlic, minced; 2 sage leaves; ¾ cup heavy cream; 1 tablespoon balsamic vinegar; 1 teaspoon lemon zest; 1 lb fettuccine; 1 cup reserved pasta water; ½ cup grated Gruyere cheese; 1 teaspoon black pepper; ¼ cup toasted pine nuts

Description

This Caramelized Leek and Mushroom Gruyere Pasta brings together the rich and savory notes of Gruyere with the delicate sweetness of caramelized leeks. The creamy sauce envelops every strand of fettuccine, making each bite a velvety, earthy delight. Toasted pine nuts add a satisfying crunch, bringing texture to this comforting bowl of goodness. Perfect for cozy nights in or a special weeknight dinner, this pasta is easy to prepare yet feels indulgent. Whether you’re a vegetarian or just looking to change up your pasta game, this recipe hits all the right notes with its harmonious blend of flavors and textures.

Ingredients

Units Scale

2 tablespoons olive oil
3 tablespoons butter, divided
3 medium leeks (tops removed, sliced thin)
1/2 teaspoon salt
1/2 teaspoon sugar
1/3 cup sherry wine
8 ounces oyster mushrooms, sliced
4 cloves garlic, 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 cheese
1 teaspoon black pepper
1/4 cup toasted pine nuts

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Instructions

In a large pan, heat olive oil and 2 tablespoons of butter over medium heat. Add leeks with salt and sugar, cooking until caramelized, about 20 minutes. Stir occasionally, adding 1-2 tablespoons of water if the pan dries out.
Stir in sherry wine and continue cooking until the wine reduces. Remove leeks from the pan and set aside.
In the same pan, melt the remaining butter. Spread mushrooms in an even layer and cook until browned, about 4 minutes per side. Season with salt and pepper.
Add garlic and sage to the pan, sautéing for 1 minute. Return leeks to the pan with cream, balsamic vinegar, and lemon zest. Simmer for 2-3 minutes to thicken and season with salt and pepper.
While the sauce simmers, cook fettuccine until al dente. Reserve 1 cup of pasta water before draining.
Toss fettuccine, reserved pasta water, Gruyere, and black pepper with the sauce. Stir until cheese melts and pasta is coated. Adjust seasoning as needed.
Serve immediately, topped with toasted pine nuts.

Prep Time: 15 minutes
Cook Time: 30 minutes