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Caramelized Leek and Mushroom Gruyere Pasta

Caramelized Leek and Mushroom Gruyere Pasta
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If you’re craving a dish that offers comforting flavors and creamy goodness, look no further than Caramelized Leek and Mushroom Gruyere Pasta. This delightful recipe combines sweet caramelized leeks with savory mushrooms, all enveloped in a rich, creamy sauce that clings to each strand of fettuccine. Perfect for busy weeknights or cozy gatherings, this pasta dish is not only a crowd-pleaser but also incredibly easy to prepare. With wholesome ingredients and simple steps, you’ll have dinner ready in no time, making it an ideal choice for families and friends alike.

Ingredients

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  • 2 tablespoons olive oil
  • 3 tablespoons butter (divided)
  • 3 medium leeks (sliced)
  • 1/2 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 1/3 cup apple juice
  • 8 ounces oyster mushrooms
  • 4 cloves garlic (minced)
  • 2 leaves sage
  • 3/4 cup heavy cream
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon lemon zest
  • 1 lb fettuccine
  • 1/2 cup grated gruyere cheese
  • 1/4 cup toasted pine nuts

Instructions

  1. In a large sauté pan, heat olive oil and 2 tablespoons of butter over medium heat. Add sliced leeks with salt and sugar. Cook until caramelized (about 20 minutes), stirring occasionally.
  2. Pour in the apple juice and reduce the liquid until thickened. Remove leeks from the pan.
  3. Melt remaining butter in the same pan and sauté oyster mushrooms until browned, then add minced garlic and sage.
  4. Return caramelized leeks to the pan with heavy cream, balsamic vinegar, and lemon zest; simmer for a few minutes until thickened.
  5. Cook fettuccine according to package instructions, reserving one cup of pasta water before draining.
  6. Combine drained pasta with the sauce, adding reserved pasta water and gruyere cheese until well coated.
  7. Serve immediately topped with toasted pine nuts.

Nutrition

Find it online: https://themealjournal.com/caramelized-leek-and-mushroom-gruyere-pasta/