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–+ servings
Caramelized Leek and Mushroom Gruyere Pasta

Heavenly Caramelized Leek and Mushroom Gruyere Pasta Delight

This creamy Caramelized Leek and Mushroom Gruyere Pasta is a comforting go-to dish perfect for weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can substitute with vegetable oil
  • 2 tablespoons Butter Use a plant-based spread for dairy-free
  • 3 leeks Leeks Green tops removed or substitute with shallots
  • 1 teaspoon Salt Sea salt or kosher salt recommended
  • 1 teaspoon Granulated Sugar Brown sugar can also add flavor
For the Sauce
  • ¼ cup Sherry Wine Dry white wine or cooking wine as substitute
  • 8 ounces Oyster Mushrooms Can swap for cremini or button mushrooms
  • 2 cloves Garlic Minced; shallots can be a substitute
  • 6 leaves Sage Thyme can be a suitable alternative
  • 1 cup Heavy Cream Use half-and-half or coconut cream for a lighter version
  • 1 tablespoon Balsamic Vinegar Red wine vinegar can be used as an alternative
  • 1 teaspoon Lemon Zest Fresh lime zest can be substituted
For the Pasta
  • 12 ounces Fettuccine Gluten-free pasta is an option for dietary restrictions
  • 1 cup Reserved Pasta Water To maintain creaminess
  • 1 cup Gruyere Swiss cheese or a dairy-free alternative can be used
  • 1 teaspoon Black Pepper Freshly ground is best
  • ¼ cup Toasted Pine Nuts Walnuts or sunflower seeds can be great alternatives

Equipment

  • Large sauté pan
  • Large pot

Method
 

Cooking Steps
  1. Heat olive oil and butter in a large sauté pan. Sauté leeks with salt and sugar for 20 minutes until caramelized.
  2. Add sherry wine to deglaze and cook for 2-3 minutes.
  3. In the same pan, cook mushrooms for 4 minutes, seasoning with salt and pepper.
  4. Add garlic and sage, cooking for another minute until garlic is fragrant.
  5. Mix in the caramelized leeks, heavy cream, balsamic vinegar, and lemon zest, simmering for 2-3 minutes.
  6. Cook fettuccine according to package instructions and reserve pasta water before draining.
  7. Combine drained fettuccine with the sauce and gradually mix in reserved pasta water, then add Gruyere cheese and pepper.
  8. Serve hot, garnished with toasted pine nuts.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 80gProtein: 15gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 800IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

To enhance flavors, serve with a simple green salad or crusty bread. Avoid freezing for best texture. Use different cheeses for a flavor twist.

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