Prepare to be amazed by the rich flavors of this caramelized leek and mushroom Gruyère pasta. With just a handful of ingredients, it’s a cozy and satisfying vegetarian dish perfect for any day of the week!
WHAT MAKES THIS DISH SPECIAL?
Let me tell you—it’s the perfect blend of flavors that come together to create something truly comforting. While my favorite season is fall, when it comes to food, summer takes the cake. There’s something about juicy peaches and sun-ripened tomatoes that excites me. Spring foods, on the other hand, don’t quite have the same pull, though I still enjoy asparagus, radishes, and artichokes. So, I set out to create a spring pasta that would get me genuinely excited.
This caramelized leek and mushroom Gruyère pasta may not be your typical spring dish, but hey, it has leeks, so I think that counts! Leeks are often underrated, especially considering they belong to the onion family. They’re naturally sweeter than onions, and when caramelized, they develop an incredibly delicious flavor.
With that in mind, I decided to craft a hearty pasta that pairs sweet caramelized leeks with earthy mushrooms and the rich, nutty flavor of Gruyère. Even if you’re a meat lover, I promise you won’t miss the meat with this satisfying dish. If you’re craving more vegetarian pasta ideas, I highly recommend trying my summer zucchini pasta with tomato pesto or a spicy pomodoro pasta with whipped ricotta.
INGREDIENTS
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- 3 medium leeks, tops removed, cut in half and thinly sliced
- ½ teaspoon salt
- ½ teaspoon granulated sugar
- ⅓ cup sherry wine
- 8 ounces oyster mushrooms (or other mushrooms of choice)
- 4 garlic cloves, minced
- 2 sage leaves
- ¾ cup heavy cream
- 1 tablespoon balsamic vinegar
- 1 teaspoon lemon zest
- 1 lb fettuccine
- 1 cup reserved pasta water
- ½ cup grated Gruyère
- 1 teaspoon black pepper
- ¼ cup toasted pine nuts
INSTRUCTIONS
- In a large sauté pan, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Add the sliced leeks and season with ½ teaspoon salt and ½ teaspoon sugar. Cook, stirring occasionally, until the leeks are golden and caramelized, about 20 minutes. If the pan becomes too dry, add 1-2 tablespoons of water.
- Once the leeks are caramelized, add the sherry wine and cook until it reduces. Remove the leeks from the pan and set them aside.
- In the same pan, melt the remaining tablespoon of butter. Add the mushrooms in a single layer, making sure there’s space between them. Let them cook without stirring for about 4 minutes or until browned, then flip and cook the other side. Season with salt and pepper.
- Add the minced garlic and sage to the mushrooms and sauté for another minute. Return the caramelized leeks to the pan, then stir in the heavy cream, balsamic vinegar, and lemon zest. Bring to a simmer and cook for 2-3 minutes, or until the sauce thickens. Season with salt and pepper to taste.
- Meanwhile, cook the fettuccine according to package directions until al dente, reserving 1 cup of pasta water.
- Add the cooked fettuccine and reserved pasta water to the pan with the sauce, tossing to coat. Stir in the grated Gruyère and black pepper, simmering for 2 minutes or until the cheese has melted and the pasta is evenly coated. Adjust seasoning with salt and pepper as needed.
- Divide the pasta into 4 bowls and garnish with toasted pine nuts. Serve immediately.
Notes
- While oyster mushrooms were used here, you can substitute them with other types like cremini, button, chanterelle, or a mix of your favorites.
- To prepare ahead, follow steps 1-4 for the sauce, then reheat when you’re ready to toss it with the pasta.
