Caramelized Leek and Mushroom Gruyere Pasta (Print version)
Sweet caramelized leeks, browned mushrooms, and nutty Gruyere folded into a creamy pasta sauce.
# Ingredients:
For the pasta
01 -
12 oz (340 g) tagliatelle or fettuccine
02 -
1 tablespoon kosher salt, for the pasta water
03 -
1 cup reserved pasta water
For the leek and mushroom sauce
04 -
2 tablespoons unsalted butter
05 -
1 tablespoon olive oil
06 -
3 medium leeks, white and pale green parts only, cleaned and thinly sliced
07 -
1/2 teaspoon fine salt, plus more to taste
08 -
12 oz (340 g) cremini mushrooms, sliced
09 -
3 cloves garlic, minced
10 -
1 teaspoon fresh thyme leaves
11 -
1/2 cup (120 ml) dry white wine or vegetable broth
12 -
3/4 cup (180 ml) heavy cream
13 -
1 1/4 cups (140 g) shredded Gruyere cheese
14 -
1/2 teaspoon black pepper
15 -
1 teaspoon lemon zest
16 -
2 tablespoons chopped parsley, for serving
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the tagliatelle until just shy of al dente, then reserve 1 cup of pasta water and drain.
02 -
Melt the butter with the olive oil in a large skillet over medium-low heat. Add the leeks and salt. Cook, stirring often, until very soft and lightly golden, 18-20 minutes. Transfer to a bowl.
03 -
Increase the heat to medium-high. Add the mushrooms to the same skillet and cook without stirring for 3-4 minutes, then stir and cook until browned and most moisture has evaporated, 6-8 minutes total.
04 -
Add the garlic and thyme to the mushrooms and cook for 30 seconds. Pour in the wine or broth and scrape up the browned bits. Simmer until reduced by about half.
05 -
Return the leeks to the skillet and stir in the heavy cream. Simmer gently for 2-3 minutes until slightly thickened.
06 -
Lower the heat. Add the drained pasta, Gruyere, black pepper, lemon zest, and 1/2 cup reserved pasta water. Toss until the cheese melts and the sauce turns glossy, adding more pasta water as needed.
07 -
Taste and adjust salt. Serve hot with parsley and a little extra black pepper.
# Good to know:
01 -
Best served immediately while the Gruyere sauce is glossy.
02 -
Cook the leek and mushroom mixture up to 1 day ahead if needed.