For those seeking a flavorful, comforting pasta dish, this Caramelized Leek and Mushroom Gruyere Pasta is a perfect choice. The sweetness of caramelized leeks pairs beautifully with earthy mushrooms and nutty Gruyere, creating a balanced and delicious meal.
INGREDIENTS
- Olive Oil: Used to caramelize the leeks, adding a base layer of richness and flavor.
- Butter (divided): Adds depth to both the leeks and mushrooms, enhancing the creamy texture of the sauce.
- Leeks (tops removed, thinly sliced): The main vegetable in this dish, bringing a mild sweetness when caramelized.
- Salt: Essential for seasoning the leeks and mushrooms, bringing out their natural flavors.
- Granulated Sugar: Helps to caramelize the leeks, intensifying their sweetness.
- Sherry Wine: Adds a subtle acidity that complements the sweetness of the leeks.
- Oyster Mushrooms: Earthy mushrooms that bring texture and a deep, savory flavor to the dish.
- Garlic (minced): Adds aromatic depth, enhancing the richness of the sauce.
- Sage Leaves: Provides a touch of herbal flavor, pairing well with the mushrooms and leeks.
- Heavy Cream: Creates a creamy, luscious sauce that coats the pasta beautifully.
- Balsamic Vinegar: Adds a hint of acidity, balancing the creamy and rich flavors.
- Lemon Zest: Brightens the dish, adding a fresh, citrusy note.
- Fettuccine: The pasta of choice for this dish, with its wide ribbons that hold the sauce well.
- Reserved Pasta Water: Used to adjust the consistency of the sauce, making it smooth and silky.
- Gruyere Cheese (grated): The star cheese, adding a nutty, savory depth to the pasta.
- Black Pepper: Adds a mild heat, balancing the creaminess of the sauce.
- Toasted Pine Nuts: A crunchy garnish that adds texture and a rich, nutty flavor.
INSTRUCTIONS
- Step 1:
- Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large sauté pan over medium heat. Add the sliced leeks and season with ½ teaspoon salt and ½ teaspoon sugar. Cook the leeks, stirring occasionally, until they become golden and caramelized, about 20 minutes. If the pan becomes too dry, add 1-2 tablespoons of water as needed.
- Step 2:
- Pour the sherry into the pan with the leeks, allowing it to reduce. Remove the caramelized leeks from the pan and set them aside.
- Step 3:
- In the same pan, melt the remaining tablespoon of butter. Spread the oyster mushrooms in an even layer, giving them space to brown. Let them sit undisturbed for about 4 minutes before flipping to brown the other side. Season the mushrooms with salt and pepper.
- Step 4:
- Add minced garlic and sage to the pan with the mushrooms and sauté for 1 minute. Return the caramelized leeks to the pan and add the heavy cream, balsamic vinegar, and lemon zest. Bring the mixture to a simmer and cook for 2-3 minutes, allowing the sauce to thicken. Adjust seasoning with salt and pepper as needed.
- Step 5:
- Meanwhile, cook the fettuccine in a large pot of salted boiling water until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
- Step 6:
- Add the cooked fettuccine, 1 cup of reserved pasta water, grated Gruyere cheese, and black pepper to the sauce in the pan. Toss the ingredients together, allowing the cheese to melt and the sauce to coat the pasta evenly. Simmer for an additional 2 minutes if needed.
- Step 7:
- Portion the pasta into bowls, garnishing each with toasted pine nuts for a crunchy finish. Serve immediately and enjoy.
Serving and Storage Tips
- Serve hot, topped with toasted pine nuts for added crunch and flavor.
- This dish pairs well with a simple side salad or crusty bread to complete the meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stovetop over low heat, adding a splash of milk or broth if the sauce has thickened.
Helpful Notes
- Substitute Gruyere with Fontina or Parmesan for a slightly different flavor profile.
- For a lighter option, use half-and-half instead of heavy cream, though the sauce will be slightly less creamy.
- Add a sprinkle of fresh herbs, like thyme or parsley, for extra color and flavor.
Tips from Well-Known Chefs
- Chef Ina Garten recommends caramelizing leeks slowly over medium heat for the best flavor.
- Chef Jamie Oliver suggests adding a squeeze of lemon juice at the end for brightness and balance.
- Chef Giada De Laurentiis advises tossing pasta with reserved cooking water to help the sauce adhere smoothly.
Why You'll Love This Recipe
- It’s a unique twist on pasta with rich, savory flavors from caramelized leeks and Gruyere.
- The toasted pine nuts add a delightful crunch, elevating the texture.
- This pasta is vegetarian-friendly and satisfying for everyone at the table.
Variations
- Try adding baby spinach or arugula for a pop of green and extra nutrients.
- For a spicier kick, add a pinch of red pepper flakes to the sauce.
- Use wild mushrooms like shiitake or cremini for a different mushroom flavor.