Creamy Caramelized Leek and Mushroom Gruyere Pasta Bliss

This Caramelized Leek and Mushroom Gruyere Pasta is a comforting, delicious experience perfect for any occasion.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Lunch

Cuisine: Italian

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

8 oz Pasta e.g., fettuccine or linguine

For the Sauce

1 cup Heavy Cream or coconut cream for a dairy-free option
1 cup Gruyere Cheese or Parmesan, white cheddar, or Fontina
2 tbsp Olive Oil or butter for extra flavor
2-3 cloves Garlic minced

For the Vegetables

2 medium Leeks sliced into thin rings
8 oz Mushrooms chopped, any variety

Equipment

large skillet
pot for boiling pasta

Method

Step‑by‑Step Instructions

Start by cleaning and slicing the leeks into thin rings, ensuring to remove any grit.
Chop the mushrooms into bite-sized pieces and mince 2-3 garlic cloves.
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the sliced leeks and sauté for about 10 minutes until they become soft and caramelized.
Add the mushrooms and minced garlic, cooking for another 5 minutes until tender.
Pour in 1 cup of heavy cream and stir, then add 1 cup of grated Gruyere cheese.
Allow the cheese to melt and blend into a creamy sauce, cooking for about 3-4 minutes.
Once your pasta is cooked al dente and drained, add it into the creamy sauce.
Gently toss the pasta to coat it evenly with the sauce.
Transfer the creamy pasta to serving bowls and garnish with chopped herbs and additional Gruyere.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 60gProtein: 20gFat: 30gSaturated Fat: 18gCholesterol: 80mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 600IUVitamin C: 4mgCalcium: 250mgIron: 2mg

Notes

Feel free to customize with additional proteins or vegetables for a heartier meal.

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