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Caramelized Leek and Mushroom Gruyere Pasta

Caramelized Leek and Mushroom Gruyere Pasta: Pure Comfort in a Bowl

This Caramelized Leek and Mushroom Gruyere Pasta is a comforting vegetarian dish that comes together in under 30 minutes, perfect for weeknights or dinner parties.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Olive Oil can substitute with avocado oil if preferred
  • 3 tablespoons Butter vegan butter works great for a non-dairy option
  • 3 medium Leeks tops removed, cut in half and thinly sliced
  • ½ teaspoon Salt adjust to your preference
  • ½ teaspoon Granulated Sugar aids in caramelizing leeks
  • ⅓ cup Sherry Wine dry white wine can be a suitable substitute
  • 8 ounces Oyster Mushrooms other mushrooms like cremini can be swapped in
  • 4 cloves Garlic minced
  • 2 Sage Leaves thyme or rosemary can work too
  • ¾ cup Heavy Cream half-and-half or non-dairy cream can lighten it up
  • 1 tablespoon Balsamic Vinegar balances flavors with acidity
  • 1 teaspoon Lemon Zest brightens up the sauce
For the Pasta
  • 1 lb Fettuccine gluten-free pasta can be used as an alternative
  • 1 cup Reserved Pasta Water essential for emulsifying and achieving the desired sauce consistency
  • ½ cup Gruyere Cheese grated, consider using aged cheddar or fontina if you like
  • 1 teaspoon Black Pepper adjust to your taste
For Garnish
  • ¼ cup Toasted Pine Nuts optional but highly recommended! You can also use almonds as a substitute

Equipment

  • large sauté pan
  • large pot

Method
 

Step-by-Step Instructions
  1. In a large sauté pan, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Once the butter melts and starts to bubble, add the thinly sliced leeks. Season with salt and granulated sugar, then cook for about 20 minutes, stirring occasionally until they turn golden and caramelized. If the leeks start to stick, add a splash of water to keep them moist.
  2. After the leeks are beautifully caramelized, pour in ⅓ cup of sherry wine. Increase the heat slightly to help the alcohol evaporate, and cook for another 5 minutes until the wine reduces and thickens. Once done, remove the leeks from the pan and set them aside while you prepare the mushrooms.
  3. In the same sauté pan, melt the remaining tablespoon of butter over medium-high heat. Add 8 ounces of oyster mushrooms, spreading them out so they don’t overcrowd the pan. Sauté for about 4 minutes until the mushrooms are browned and tender, then season with salt and black pepper, stirring to combine.
  4. Stir in 4 cloves of minced garlic and 2 sage leaves into the mushrooms. Cook for 1 minute, letting the garlic become fragrant and the sage release its flavor.
  5. Return the caramelized leeks to the sauté pan, followed by ¾ cup of heavy cream, 1 tablespoon of balsamic vinegar, and 1 teaspoon of lemon zest. Stir everything together and let it simmer over medium-low heat for about 2–3 minutes until the sauce slightly thickens. Taste and adjust seasoning as needed.
  6. Meanwhile, bring a large pot of salted water to a boil, and add 1 pound of fettuccine. Cook according to package instructions until al dente, typically around 8-10 minutes. Just before draining, reserve 1 cup of the pasta water to help adjust the sauce later.
  7. Drain the fettuccine and add it directly to the pan with the sauce. Immediately mix in the reserved pasta water, ½ cup of grated gruyere cheese, and 1 teaspoon of black pepper. Toss everything together for about 2 minutes over medium heat, allowing the cheese to melt and coat the pasta beautifully.
  8. Once well combined and creamy, transfer the Caramelized Leek and Mushroom Gruyere Pasta to serving bowls. Garnish with ¼ cup of toasted pine nuts and enjoy!

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 70gProtein: 15gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 1000IUVitamin C: 6mgCalcium: 250mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. If you need to keep it longer, freeze in an airtight container for up to 2 months. Gently reheat in a pan over low heat, adding a splash of cream or reserved pasta water to restore creamy consistency.

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