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–+ servings
Caramelized Leek and Mushroom Gruyere Pasta

Savory Caramelized Leek and Mushroom Gruyere Pasta Delight

A comforting vegetarian dish that transforms straightforward ingredients into a deliciously creamy adventure with caramelized leeks and mushroom gruyere pasta.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Fettuccine or gluten-free pasta
For the Sauce
  • 2 tbsp Olive Oil or avocado oil
  • 2 tbsp Butter or vegan butter
  • 1 cup Heavy Cream or coconut cream
  • 1 cup Gruyere or Swiss cheese
For the Vegetables
  • 2 medium Leeks or yellow onions
  • 8 oz Oyster Mushrooms or cremini mushrooms
  • 2 cloves Garlic minced
  • 1 tbsp Sage or thyme/rosemary
For the Seasoning
  • 1 tsp Salt
  • 1 tsp Granulated Sugar optional
  • 2 tbsp Balsamic Vinegar or red wine vinegar
  • 1 tsp Lemon Zest or lemon juice
For Finishing Touches
  • 1/2 tsp Black Pepper optional
  • 1/4 cup Toasted Pine Nuts or walnuts
For Sauce Consistency
  • 1 cup Reserved Pasta Water for adjusting sauce thickness

Equipment

  • Large pan
  • Pot

Method
 

Steps
  1. Heat olive oil and butter over medium heat in a large pan. Add leeks, salt, and sugar. Sauté for 20 minutes until caramelized.
  2. Deglaze the pan with sherry wine and reduce for 2-3 minutes. Set leeks aside.
  3. In the same pan, add butter and oyster mushrooms in a single layer. Cook for 4 minutes until golden.
  4. Add minced garlic and chopped sage, sauté for 1 minute. Return caramelized leeks to the pan.
  5. Pour in heavy cream, balsamic vinegar, and lemon zest. Simmer for 5-7 minutes until thickened.
  6. Cook the fettuccine according to package instructions, reserving 1 cup of cooking water.
  7. Combine fettuccine with the sauce. Adjust consistency with reserved pasta water and mix in Gruyere cheese.
  8. Serve immediately, garnishing with toasted pine nuts.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 60gProtein: 12gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 50mgSodium: 600mgPotassium: 350mgFiber: 3gSugar: 4gVitamin A: 600IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Ensure leeks are thoroughly washed. Avoid overcrowding mushrooms during cooking for better flavor. Adjust sauce thickness gradually with reserved pasta water. Store leftovers in airtight containers for up to 3 days.

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