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Caramelized Leek and Mushroom Gruyere Pasta

Creamy Caramelized Leek and Mushroom Gruyere Pasta Bliss

This Caramelized Leek and Mushroom Gruyere Pasta is a comforting vegetarian dish that's indulgent and comes together in just 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Olive Oil Adds richness and helps sauté vegetables.
  • 3 tablespoons Butter Provides flavor and a rich texture in the sauce.
  • 3 medium Leeks Main vegetable; sweet and flavorful when caramelized.
  • 0.5 teaspoon Salt Enhances flavor of sautéed ingredients.
  • 0.5 teaspoon Granulated Sugar Balances the sweetness of leeks during caramelization.
  • 0.33 cup Sherry Wine Adds depth; can be replaced with dry white wine.
  • 8 oz Oyster Mushrooms Contributes umami flavor and texture.
  • 4 Garlic Cloves, minced Infuses the sauce with robust flavor.
  • 2 Sage Leaves Provides herbal notes that complement the dish.
  • 0.75 cup Heavy Cream Creates a rich and creamy sauce.
  • 1 tablespoon Balsamic Vinegar Adds acidity and depth to the sauce.
  • 1 teaspoon Lemon Zest Brightens flavors; can omit if necessary.
For the Pasta
  • 1 lb Fettuccine The pasta base; can substitute with other noodles.
  • 1 cup Reserved Pasta Water Used to adjust the sauce's consistency.
  • 0.5 cup Grated Gruyere Adds nutty, creamy flavor; substitute with Swiss cheese.
  • 1 teaspoon Black Pepper Adds spice; adjust to personal preference.
  • 0.25 cup Toasted Pine Nuts Provides crunch and flavor.

Equipment

  • Large Skillet
  • Pot

Method
 

Step-by-Step Instructions
  1. Caramelize the leeks: In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add sliced leeks, salt, and sugar. Cook for 20 minutes until golden. Add sherry wine and reduce for 5 minutes.
  2. Sauté the mushrooms: Melt remaining butter in the same skillet. Add oyster mushrooms and brown them for 4 minutes on each side.
  3. Prepare the sauce: Add minced garlic and sage to the skillet, sauté for 1 minute. Return caramelized leeks and mushrooms. Pour in heavy cream, balsamic vinegar, and lemon zest; simmer until sauce thickens.
  4. Cook the pasta: Boil salted water and cook fettuccine according to package instructions. Reserve 1 cup of pasta water and drain.
  5. Combine pasta and sauce: Add drained fettuccine to the skillet, stir, and add reserved pasta water, Gruyere cheese, and black pepper, mixing until cheese melts.
  6. Serve the dish: Portion into bowls, top with toasted pine nuts, and enjoy!

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 700mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

This pasta promises a delightful culinary experience with flavors that warm the heart and satisfy the soul. Store leftovers in an airtight container for up to 3 days.

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