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Caramelized Leek and Mushroom Gruyere Pasta

Caramelized Leek and Mushroom Gruyere Pasta
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Indulge in the warmth and comfort of Caramelized Leek and Mushroom Gruyere Pasta. This delightful dish features a rich, creamy sauce made from sweet caramelized leeks, earthy mushrooms, and gooey gruyere cheese, all tossed together with fettuccine for a satisfying meal. Perfect for busy weeknights or family gatherings, this recipe is not only easy to prepare but also versatile enough to adapt to your preferences. The comforting aroma that fills your kitchen will have everyone eager to gather around the table. Enjoy this cozy pasta dish with toasted pine nuts sprinkled on top for that perfect crunch!

Ingredients

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  • 2 tablespoons olive oil
  • 3 tablespoons butter (divided)
  • 3 medium leeks (tops removed, cut in half and thinly sliced)
  • 1/2 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 1/3 cup apple juice
  • 8 ounces oyster mushrooms
  • 4 garlic cloves (minced)
  • 2 sage leaves
  • 3/4 cup heavy cream
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon lemon zest
  • 1 lb fettuccine
  • 1 cup reserved pasta water
  • 1/2 cup grated gruyere
  • 1 teaspoon black pepper
  • 1/4 cup toasted pine nuts

Instructions

  1. Heat olive oil and 2 tablespoons of butter in a large sauté pan over medium heat. Add sliced leeks, salt, and sugar. Sauté for about 20 minutes until caramelized, stirring occasionally.
  2. Pour in apple juice after leeks are golden brown; reduce until thickened, then set aside.
  3. In the same pan, melt remaining butter over medium-high heat and sauté oyster mushrooms until browned. Season with salt and pepper.
  4. Add minced garlic and sage; cook until fragrant. Return caramelized leeks to the pan along with heavy cream, balsamic vinegar, and lemon zest. Simmer for 2-3 minutes.
  5. Cook fettuccine according to package directions; reserve one cup of pasta water before draining.
  6. Toss fettuccine into the sauce with reserved pasta water, gruyere cheese, and black pepper; stir until coated and creamy.
  7. Serve warm topped with toasted pine nuts.

Nutrition

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