Description
This Caramelized Leek and Mushroom Gruyere Pasta features tender fettuccine coated in a rich, creamy sauce made from caramelized leeks, sautéed oyster mushrooms, and melted Gruyere cheese. Enhanced with sherry wine, sage, balsamic vinegar, and toasted pine nuts, this elegant vegetarian dish combines deep savory flavors with a hint of sweetness and a delightful crunch, perfect for a comforting yet sophisticated meal.
Ingredients
Scale
Vegetables and Aromatics
- 3 medium leeks, tops removed, cut in half and thinly sliced
- 8 ounces oyster mushrooms
- 4 garlic cloves, minced
- 2 sage leaves
- 1 teaspoon lemon zest
Liquids and Dairy
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- ⅓ cup sherry wine
- ¾ cup heavy cream
- 1 tablespoon balsamic vinegar
- ½ cup grated Gruyere cheese
Dry Ingredients and Seasonings
- ½ teaspoon salt, plus more to taste
- ½ teaspoon granulated sugar
- 1 teaspoon black pepper, plus more to taste
- 1 pound fettuccine pasta
- ¼ cup toasted pine nuts
- 1 cup reserved pasta water
Instructions
- Caramelize the Leeks: Heat 2 tablespoons olive oil and 2 tablespoons butter in a large sauté pan over medium heat. Add the sliced leeks and season with ½ teaspoon salt and ½ teaspoon sugar. Cook slowly until the leeks become golden and caramelized, about 20 minutes, stirring occasionally. Add 1-2 tablespoons of water if the pan becomes too dry to prevent sticking.
- Deglaze with Sherry: Pour in the ⅓ cup sherry wine and continue cooking until the liquid reduces and evaporates. Once done, remove the caramelized leeks from the pan and set aside.
- Sauté the Mushrooms: In the same pan, melt the remaining 1 tablespoon of butter. Spread the oyster mushrooms out in an even layer, ensuring they have space between them to brown properly. Let them cook undisturbed for about 4 minutes until browned on one side, then flip and brown the other side. Season with salt and black pepper to taste.
- Add Garlic and Sage: Add the minced garlic and sage leaves to the mushrooms and sauté for 1 minute until fragrant. Then return the caramelized leeks to the pan.
- Make the Cream Sauce: Pour in the heavy cream, balsamic vinegar, and lemon zest. Bring the mixture to a simmer and cook for 2-3 minutes until the sauce thickens slightly. Season with additional salt and pepper to taste.
- Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining the pasta.
- Combine Pasta and Sauce: Add the cooked fettuccine to the sauce along with the reserved pasta water, grated Gruyere, and black pepper. Toss thoroughly to coat the pasta evenly. Simmer for 2 minutes until the cheese is melted and the sauce is creamy and adheres well to the noodles. Adjust seasoning with salt and pepper if needed.
- Serve and Garnish: Portion the pasta into 4 bowls and sprinkle with toasted pine nuts for added texture and flavor. Serve immediately while warm.
Notes
- You can substitute the oyster mushrooms with cremini, button, chanterelle, or any mushroom mix available.
- If preparing ahead, complete steps 1-4 for the sauce. Reheat the sauce gently before tossing with freshly cooked pasta.
Keywords: caramelized leek pasta, mushroom pasta, gruyere pasta, creamy pasta recipe, vegetarian pasta, fettuccine with mushrooms