Caramelized Leek Mushroom Gruyere (Printable)

Silky pasta tossed with caramelized leeks, sautéed mushrooms and melted Gruyere for a rich, savory weeknight meal.

# What You’ll Need:

→ Vegetables

01 - 2 large leeks, cleaned and thinly sliced
02 - 9 ounces cremini or button mushrooms, cleaned and sliced
03 - 2 cloves garlic, minced

→ Pasta

04 - 12 ounces pasta, such as tagliatelle or fettuccine

→ Dairy & Cheese

05 - 5 ounces Gruyère cheese, freshly grated
06 - 1/4 cup heavy cream
07 - 2 tablespoons unsalted butter

→ Seasoning & Oils

08 - 2 tablespoons olive oil
09 - 1/2 teaspoon salt, plus more for pasta water
10 - Freshly ground black pepper, to taste
11 - 1/4 teaspoon nutmeg, optional
12 - 2 tablespoons chopped fresh parsley, for garnish

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup pasta water, drain pasta, and set aside.
02 - In a large skillet over medium heat, add 1 tablespoon olive oil and the butter. Add sliced leeks and a pinch of salt. Cook slowly, stirring regularly, for 10 to 12 minutes until leeks are deeply golden and caramelized. Remove leeks from skillet and set aside.
03 - Add remaining 1 tablespoon olive oil to the same skillet. Sauté mushrooms over medium-high heat until they are deeply browned and their liquid has evaporated, about 7 to 8 minutes.
04 - Stir minced garlic into mushrooms and cook for 1 minute, until fragrant. Return caramelized leeks to the skillet and mix thoroughly.
05 - Lower heat to medium. Pour in heavy cream and half the reserved pasta water. Toss to combine and simmer for 2 to 3 minutes, allowing the mixture to thicken slightly.
06 - Add drained pasta to the pan. Sprinkle in grated Gruyère cheese, stirring gently until melted and the sauce coats the noodles. Add additional reserved pasta water as needed for creaminess.
07 - Season pasta with freshly ground black pepper and nutmeg, if using. Taste and adjust salt as needed.
08 - Serve immediately, garnished with chopped fresh parsley.

# Expert Suggestions:

01 -
  • Youll want to eat the sauce straight from the pan before it even hits the noodles—it is that tempting.
  • Mushrooms and leeks become sweet and savory magic together, all cozied up in creamy, melty Gruyère.
02 -
  • If you rush the leeks and turn up the heat, theyll burn before they sweeten—patience is everything.
  • Reserving enough pasta water is key; add it in splashes until the sauce clings to every noodle just right.
03 -
  • Let the leeks caramelize undisturbed for stretches to really build flavor—patience makes the sauce.
  • Grate the cheese fresh just before stirring it in so it melts smoothly and never seizes up.

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