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Caramelized Leek and Mushroom Gruyere Pasta

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Ingredients

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Gather the following ingredients to make your Caramelized Leek and Mushroom Gruyere Pasta:

  • 12 ounces pasta (such as fettuccine or linguine)
  • 2 tablespoons olive oil
  • 2 medium leeks (white and light green parts only), thinly sliced
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/2 cup dry white cooking broth (or vegetable stock)
  • 1/2 cup heavy cream
  • 1 cup shredded Gruyere cheese
  • 1/4 teaspoon freshly ground black pepper
  • Salt, to taste
  • 1/4 cup chopped fresh parsley (optional, for garnish)

Instructions

Prepare the Pasta:

  1. Cook the Pasta: Boil a large pot of salted water and cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.

Cook the Vegetables:

  1. Heat the Oil: In a large skillet, heat the olive oil over medium heat.
  2. Caramelize the Leeks: Add the sliced leeks and cook for 6-8 minutes, stirring occasionally, until they are soft and golden.
  3. Sauté the Mushrooms: Stir in the mushrooms and cook for another 5-7 minutes until tender and slightly browned.
  4. Add Garlic: Add the minced garlic and sauté for 1 minute until fragrant.

Make the Sauce:

  1. Deglaze the Pan: Pour in the white cooking broth and stir, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.
  2. Add Cream: Stir in the heavy cream, reducing the heat to low, and let the mixture simmer for 3-4 minutes until slightly thickened.
  3. Incorporate Gruyere: Gradually stir in the Gruyere cheese, allowing it to melt completely into the sauce. Season with salt and pepper to taste.

Combine and Serve:

  1. Mix with Pasta: Toss the cooked pasta in the skillet with the sauce, adding reserved pasta water as needed to achieve your desired consistency.
  2. Garnish: Sprinkle with chopped parsley, if desired, and serve immediately.

Nutrition

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