Description
Indulge in the ultimate comfort food with this easy, delicious Caramelized Leek and Mushroom Gruyere Pasta. Featuring tender leeks, sautéed mushrooms, and melty Gruyere cheese in a rich, creamy sauce, this 30-minute meal is perfect for cozy weeknights or impressive weekend dinners.
Ingredients
– 8 oz. pasta (such as penne or rigatoni)
– 2 tbsp olive oil
– 3 large leeks, sliced into 1/2-inch rings
– 8 oz. cremini mushrooms, sliced
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 cup shredded Gruyere cheese
– 1/2 tsp salt
– 1/4 tsp black pepper
– Chopped parsley for garnish
Instructions
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and cook, stirring occasionally, until caramelized and golden brown, about 12-15 minutes.
3. Add the sliced mushrooms and garlic to the skillet. Cook for 5-7 minutes, until the mushrooms are softened and fragrant.
4. Reduce heat to low and stir in the heavy cream. Cook for 2-3 minutes, until the cream is slightly thickened.
5. Add the cooked pasta and Gruyere cheese to the skillet. Toss everything together until the cheese is melted and the pasta is fully coated in the creamy sauce.
6. Season with salt and pepper to taste.
7. Serve the Caramelized Leek and Mushroom Gruyere Pasta hot, garnished with chopped parsley.
Notes
For a richer flavor, you can use a combination of Gruyere and Parmesan cheese. To make this dish gluten-free, use a gluten-free pasta variety. Leftovers can be stored in the refrigerator for up to 4 days and reheated in the microwave or on the stovetop.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: American