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Caramelized Leek and Mushroom Gruyere Pasta

A rich, savory, gourmet-style pasta featuring caramelized leeks, sautéed mushrooms, and silky melted Gruyere cheese.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner, Main
Cuisine: American, Autumn
Calories: 480

Ingredients
  

Pasta Dish
  • 12 oz pasta any shape
  • 2 large leeks white and light green parts only, sliced
  • 12 oz mushrooms sliced
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 3 cloves garlic minced
  • 1 cup Gruyere cheese grated
  • 1 cup vegetable broth
  • 0.75 cup heavy cream
  • 1 tsp Dijon mustard
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper
  • 0.5 tsp thyme or 2 tsp fresh

Equipment

  • Skillet
  • Large pot
  • Wooden spoon
  • Knife and cutting board

Method
 

  1. Bring a large pot of salted water to a boil and cook pasta according to package directions.
  2. Heat butter and olive oil in a skillet over medium heat. Add leeks and cook until caramelized, about 12–15 minutes.
  3. Add mushrooms and cook until browned, about 8–10 minutes.
  4. Add garlic and cook 30 seconds.
  5. Stir in broth, cream, Dijon, thyme, salt, and pepper. Simmer 5–7 minutes.
  6. Remove from heat and stir in Gruyere until melted.
  7. Add pasta and toss to coat, using reserved pasta water as needed.
  8. Serve hot with herbs and extra cheese.

Notes

For extra depth, deglaze the pan with white wine after browning the mushrooms.