Description

Indulge in the rich, savory flavors of this Caramelized Leek and Mushroom Gruyere Pasta dish. Tender leeks and sautéed mushrooms are combined with al dente pasta and melted Gruyere cheese for a comforting, creamy meal.

Ingredients

– 8 oz. elbow macaroni or penne pasta

– 2 tbsp olive oil

– 3 leeks, sliced into 1/2-inch rounds

– 8 oz. cremini or button mushrooms, sliced

– 2 garlic cloves, minced

– 1 cup heavy cream

– 1 cup grated Gruyere cheese

– 1/4 cup grated Parmesan cheese

– 1 tsp fresh thyme leaves

– Salt and black pepper to taste

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Instructions

1. – Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.

2. – In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and sauté for 8-10 minutes, stirring occasionally, until caramelized and softened.

3. – Add the sliced mushrooms to the skillet and continue cooking for 5-7 minutes, until the mushrooms are tender and browned.

4. – Stir in the minced garlic and cook for 1 minute until fragrant.

5. – Pour in the heavy cream and bring the mixture to a simmer. Reduce heat and let the sauce thicken slightly, about 2-3 minutes.

6. – Add the cooked pasta, Gruyere cheese, and Parmesan cheese to the skillet. Toss everything together until the cheese is melted and the pasta is evenly coated.

7. – Remove from heat and stir in the fresh thyme. Season with salt and black pepper to taste.

8. – Serve the Caramelized Leek and Mushroom Gruyere Pasta immediately, garnished with additional thyme if desired.

Notes

This dish can be customized with different types of mushrooms, such as shiitake or oyster mushrooms. For a vegetarian option, omit the Parmesan cheese. The pasta can also be baked with the cheese on top for a casserole-style dish.

Prep Time: 15
Cook Time: 20
Category: Main Courses
Method: Stovetop
Cuisine: American