Go Back
–+ servings
Caramelized Leek and Mushroom Gruyere Pasta

Savor Comfort with Caramelized Leek and Mushroom Gruyere Pasta

A delightful vegetarian dish featuring caramelized leeks and earthy mushrooms in a creamy Gruyere sauce. Perfect for busy weeknights and impressing guests alike.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner
Cuisine: Vegetarian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Olive Oil Essential fat for sautéing, adds richness.
  • 2 tablespoons Butter Enhances flavor; can substitute with margarine.
  • 1 tablespoon Granulated Sugar Promotes caramelization.
  • 1/4 cup Sherry Wine Adds depth; dry white wine may be used.
  • 3 cloves Garlic Provides aromatic flavor.
  • 1 handful Sage Leaves Adds an herbal note; substitute with thyme.
  • 1 cup Heavy Cream Creates a rich sauce; consider plant-based options.
  • 1 tablespoon Balsamic Vinegar Adds tanginess.
  • 1 teaspoon Lemon Zest Brightens the sauce.
For the Pasta
  • 2 medium Leeks Provides sweetness; substitutes: scallions or shallots.
  • 8 ounces Oyster Mushrooms Offers meaty texture; substitutes: cremini or button.
  • 12 ounces Fettuccine Pasta base; gluten-free is an option.
  • 1 cup Reserved Pasta Water Adjusts sauce consistency.
  • 1 cup Gruyere Cheese Adds creaminess; can use mozzarella and parmesan.
  • 1 teaspoon Black Pepper Enhances seasoning.
  • 1/4 cup Toasted Pine Nuts Provides crunch; can substitute with sunflower seeds.

Equipment

  • Large sauté pan
  • large pot
  • spatula
  • Tongs

Method
 

Cooking Steps
  1. Heat olive oil and butter in a large sauté pan over medium heat. Add leeks, salt, and sugar. Sauté for about 20 minutes until golden brown and caramelized.
  2. Pour in sherry wine to deglaze the pan, stirring for 2-3 minutes until thickened. Set leeks aside.
  3. In the same pan, melt remaining butter over medium-high heat. Add sliced mushrooms and sauté for about 8 minutes until browned.
  4. Reduce heat, add garlic and sage. Sauté for about 1 minute until fragrant.
  5. Return leeks to the pan. Add cream, balsamic vinegar, and lemon zest. Bring to a simmer, thickening for 2-3 minutes.
  6. Cook fettuccine in boiling salted water until al dente. Reserve pasta water before draining.
  7. Add drained fettuccine to the sauce. Toss to coat, incorporating reserved pasta water to reach desired consistency.
  8. Remove from heat, stir in Gruyere until melted. Season with salt and black pepper.
  9. Plate and garnish with toasted pine nuts before serving.

Nutrition

Serving: 1portionCalories: 600kcalCarbohydrates: 50gProtein: 18gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 400mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

Can be customized with different mushrooms or veggies like spinach. Store leftovers in the fridge for up to 3 days or freeze for 2 months.

Tried this recipe?

Let us know how it was!