Caramelized Leek and Mushroom Gruyere PastaClara
This comforting pasta dish blends caramelized leeks and mushrooms in a creamy Gruyere-infused sauce for a rich, satisfying dinner made quickly with pressure cooking techniques.
Equipment
- 1 Skillet Large, for sautéing
- 1 Pot To boil pasta
Ingredients
Main ingredients
- 12 oz pasta linguine, fettuccine, or pappardelle work best
- 3 tablespoon olive oil divided for caramelizing and sautéeing
- 2 tablespoon butter adds richness to leeks
- 2 large leeks white and light green parts only, sliced thinly
- 10 oz cremini or button mushrooms sliced
- 4 cloves garlic minced
- ½ cup dry white wine or vegetable broth for deglazing
- 1 cup heavy cream for creamy sauce
- 1 ½ cups Gruyere cheese grated
- ½ cup fresh parsley chopped, for garnish
- Salt and pepper to taste
Instructions
Instructions
- Get a big pot of salted water boiling. Cook the pasta till just al dente and reserve ½ cup pasta water before draining.
- Heat 2 tablespoons olive oil and butter in a large skillet over medium heat. Add sliced leeks, stir occasionally until caramelized, about 10-12 minutes.
- Add remaining 1 tablespoon olive oil and sliced mushrooms to the skillet. Cook until browned and moisture is released, about 7-8 minutes.
- Add minced garlic and stir for about 1 minute until fragrant.
- Deglaze pan with white wine or broth. Cook off for 2-3 minutes, scraping browned bits from bottom.
- Lower heat. Stir in heavy cream and simmer for 3-4 minutes to thicken slightly.
- Add grated Gruyere cheese. Stir until melted and smooth. Season with salt and pepper.
- Mix in cooked pasta. Toss to coat evenly. Add reserved pasta water if sauce is too thick.
- Garnish with chopped parsley and serve immediately.
Notes
Leftovers can be stored in the fridge for up to 3 days. Reheat gently with added milk or broth. Freeze in airtight containers for up to 2 months for longer storage.