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–+ servings
Leek and Mushroom Gruyere Pasta

Leek and Mushroom Gruyere Pasta for Cozy Dinner Bliss

This Leek and Mushroom Gruyere Pasta is a quick, comforting dish perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces Fettuccine Gluten-free pasta can be used as a substitute.
For the Sauce
  • 2 tablespoons Olive Oil Can be substituted with other cooking oils.
  • 1 tablespoon Butter Replace with more olive oil for a dairy-free option.
  • 1 cup Heavy Cream Do not substitute for a lighter alternative.
  • 2 tablespoons Balsamic Vinegar Omitted for simplicity.
  • 1/4 cup Sherry Wine Vegetable broth can be used as a non-alcoholic replacement.
For the Vegetables
  • 2 Leeks Choose firm, straight leeks.
  • 8 ounces Oyster Mushrooms Can switch with shiitake or portobello mushrooms.
  • 3 Garlic Fresh garlic is preferred for the best flavor.
  • 5 Sage Leaves Substitute with thyme if needed.
For Seasoning
  • 1 teaspoon Salt Opt for kosher or sea salt for better taste.
  • 1 teaspoon Granulated Sugar Helps caramelize the leeks.
  • 1 teaspoon Black Pepper Adjust to your liking.
For Garnishing
  • 1 tablespoon Lemon Zest Optional but highly recommended.
  • 1 cup Gruyere Cheese Swiss cheese can be a substitute.
  • 1/4 cup Toasted Pine Nuts Can be swapped with walnuts or almonds.

Equipment

  • Large sauté pan
  • pot
  • Cooking utensils

Method
 

Step‑By‑Step Instructions
  1. Heat a large sauté pan over medium heat, combine olive oil and butter, then warm until bubbling.
  2. Add sliced leeks, season with salt and sugar, sauté until golden brown, about 20 minutes.
  3. Pour in sherry wine, scrape up any fond, and allow to reduce for 2-3 minutes.
  4. Incorporate oyster mushrooms and remaining butter, sauté for about 4 minutes on each side.
  5. Add minced garlic and sage leaves, cook until fragrant, about 1 minute.
  6. Return caramelized leeks, stir in heavy cream, balsamic vinegar, and lemon zest, simmer for 2-3 minutes.
  7. Boil salted water, cook fettuccine according to package instructions, reserve pasta water, then drain.
  8. Mix the cooked fettuccine with the sauce, adding reserved pasta water as needed, and toss with gruyere cheese.
  9. Plate and garnish with toasted pine nuts if desired, serve and enjoy!

Nutrition

Serving: 1plateCalories: 620kcalCarbohydrates: 70gProtein: 16gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 650mgFiber: 5gSugar: 4gVitamin A: 600IUVitamin C: 10mgCalcium: 300mgIron: 3.5mg

Notes

Store leftovers in an airtight container for up to 3 days; reheat gently to maintain creaminess.

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