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Leek Mushroom Gruyere Pasta

Creamy Leek Mushroom Gruyere Pasta for Cozy Nights

This Leek Mushroom Gruyere Pasta is a comforting vegetarian delight, combining creamy Gruyere with sautéed mushrooms and leeks for ultimate comfort food.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 plates
Course: Dinner
Cuisine: Vegetarian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 2 tablespoons Butter Can substitute with vegan butter.
  • 3 medium Leeks Clean thoroughly to remove grit.
  • 0.5 teaspoon Salt Adjust to taste.
  • 0.5 teaspoon Sugar Honey or agave can be alternatives.
  • 0.33 cup Sherry Wine Can substitute with white wine or vegetable broth.
  • 8 ounces Oyster Mushrooms Can swap for cremini or button mushrooms.
  • 4 cloves Garlic Minced, adjust for milder taste.
  • 2 leaves Sage Can substitute with fresh thyme.
  • 0.75 cup Heavy Cream Full-fat coconut milk can be used for a lighter option.
  • 1 tablespoon Balsamic Vinegar Can substitute with rice vinegar.
  • 1 teaspoon Lemon Zest Fresh lime zest can be used.
For the Pasta
  • 1 lb Fettuccine Can opt for gluten-free pasta.
  • 1 cup Reserved Pasta Water Helps adjust sauce consistency.
  • 0.5 cup Gruyere Cheese Grated, Emmental or vegan cheese can be substitutes.
  • 1 teaspoon Black Pepper Adjust to taste.
  • 0.25 cup Pine Nuts Toasted, can replace with walnuts or omit.

Equipment

  • Large skillet
  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat olive oil and butter over medium heat. Add sliced leeks, salt, and sugar. Cook for about 20 minutes until leeks are golden and caramelized.
  2. In the same skillet, add butter and turn heat to medium-high. Add oyster mushrooms and cook for about 4 minutes on each side until golden brown.
  3. Add minced garlic and sage to the skillet. Cook for 1 minute, then return the caramelized leeks. Pour in heavy cream, balsamic vinegar, and lemon zest, stirring to combine.
  4. Cook fettuccine in salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
  5. Add drained fettuccine to skillet with the sauce, reserved pasta water, grated Gruyere cheese, and black pepper. Toss for about 2 minutes until combined.
  6. Serve pasta in warm bowls, garnishing with toasted pine nuts and extra black pepper, if desired.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 70gProtein: 15gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 25IUVitamin C: 10mgCalcium: 20mgIron: 15mg

Notes

Use fresh, seasonal leeks and mushrooms for the best flavor. Adjust pasta cooking time to ensure it remains al dente.

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