If you’re looking for a delicious and comforting pasta dish that is easy to make and perfect for any occasion, then this Caramelized Leek and Mushroom Gruyere Pasta is just what you need. The combination of caramelized leeks, earthy mushrooms, creamy Gruyere cheese, and a touch of sherry wine makes this dish a flavor-packed winner.
Why You’ll Love This Recipe?
- The flavors in this dish are rich and savory, making it a real crowd-pleaser.
- With a quick prep time and simple steps, this recipe is perfect for a weeknight dinner or a special gathering.
- This pasta is great for meal prep – make a big batch and enjoy leftovers throughout the week.
Ingredient Notes:
- Olive oil and butter: These provide the base for cooking the leeks and mushrooms, adding richness and flavor.
- Leeks: Caramelized leeks bring a sweet and savory depth to the dish, but you can substitute with onions if needed.
- Sherry wine: Adds a unique flavor that complements the other ingredients.
- Oyster mushrooms: Their delicate texture and mild flavor pair perfectly with the leeks and Gruyere.
- Heavy cream: Creates a luscious, creamy sauce that coats the pasta beautifully.
- Gruyere cheese: Adds a nutty, melty goodness to the dish.
- Balsamic vinegar and lemon zest: Brighten up the flavors and add a touch of acidity.
- Fettuccine: The pasta of choice for this dish, but you can use any pasta shape you prefer.
- Pine nuts: Toasted pine nuts provide a crunchy texture and nutty flavor.
Step-by-Step Instructions:
- Heat olive oil and half of the butter in a large skillet.
- Add the leeks, salt, and sugar, and cook until caramelized.
- Pour in the sherry wine and let it reduce.
- Add the mushrooms, garlic, and sage, and cook until mushrooms are golden.
- Stir in the heavy cream, balsamic vinegar, and lemon zest.
- Cook the fettuccine according to package instructions, reserving some pasta water.
- Toss the pasta with the leek and mushroom mixture, adding pasta water as needed.
- Stir in the Gruyere cheese, black pepper, and remaining butter.
- Serve the pasta topped with toasted pine nuts.
Helpful Tips:
- To enhance the dish, try adding crispy pancetta or bacon for a meaty twist.
- For a vegetarian option, substitute vegetable broth for the sherry wine.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Expert Tips for the Best Results:
- Make sure to thoroughly clean the leeks to remove any grit before cooking.
- Use a good quality Gruyere cheese for the best flavor and meltability.
- Toasting the pine nuts adds a depth of flavor and crunch to the dish.
Serving Suggestions:
This pasta dish pairs well with a simple green salad dressed with a lemon vinaigrette and a glass of crisp white wine. For a heartier meal, serve with crusty bread and roasted vegetables.
Storage and Reheating Tips:
To store leftovers, place them in an airtight container in the refrigerator. Reheat in a skillet with a splash of cream or water to maintain the creamy texture.
Frequently Asked Questions:
- Can I use a different type of mushroom? Yes, you can use any variety of mushrooms you prefer.
- Can I make this dish ahead of time? While it’s best enjoyed fresh, you can prepare the components ahead and assemble just before serving.
- Can I make this dish dairy-free? You can substitute a plant-based cream and cheese alternative for a dairy-free version.
Conclusion:
So there you have it, a delicious and comforting Caramelized Leek and Mushroom Gruyere Pasta that is sure to impress your family and friends. Give this recipe a try and let us know how it turns out! Enjoy!
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Caramelized Leek and Mushroom Gruyere Pasta
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Diet: Vegetarian
Description
Indulge in the rich flavors of caramelized leeks, earthy mushrooms, and creamy gruyere cheese in this decadent pasta dish. Topped with toasted pine nuts for a delightful crunch, this recipe is a must-try for pasta lovers.
Ingredients
Main Ingredients:
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- 3 medium leeks, sliced
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/3 cup sherry wine
- 8 ounces oyster mushrooms
- 4 garlic cloves, 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
- 1 teaspoon black pepper
- 1/4 cup toasted pine nuts
Instructions
- Caramelize Leeks: Heat olive oil and 1 tablespoon butter, add leeks, salt, and sugar, cook until caramelized. Deglaze with sherry wine.
- Sauté Mushrooms: Add mushrooms, garlic, and sage, cook until mushrooms are tender.
- Make Sauce: Stir in cream, balsamic vinegar, and lemon zest. Simmer until thickened.
- Cook Pasta: Cook fettuccine according to package instructions.
- Combine and Serve: Toss pasta with sauce, adding pasta water as needed. Stir in gruyere. Serve topped with black pepper and pine nuts.
Notes
- You can substitute oyster mushrooms with any other variety you prefer.
- Feel free to adjust the amount of cream for a lighter dish.
- For a vegetarian version, use vegetable broth instead of sherry wine.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 80 mg