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Caramelized Leek and Mushroom Gruyere Pasta

Caramelized Leek and Mushroom Gruyere Pasta for Cozy Nights

Indulge in this Caramelized Leek and Mushroom Gruyere Pasta, a vegetarian delight perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 720
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Olive Oil Can be substituted with vegetable oil.
  • 3 tablespoons Butter Alter cooking process if using plant-based substitute.
  • 3 medium Leeks Can substitute with onions or green onions.
  • 0.5 teaspoon Salt Adjust to taste.
  • 0.5 teaspoon Granulated Sugar Not essential if leeks are sweet.
  • 1/3 cup Sherry Wine Can replace with dry white wine or vegetable broth.
  • 8 ounces Oyster Mushrooms Can use cremini or button mushrooms.
  • 4 cloves Garlic Minced, adjust according to preference.
  • 2 Sage Leaves Can use fresh thyme.
  • 3/4 cup Heavy Cream Can use half-and-half or non-dairy cream.
  • 1 tablespoon Balsamic Vinegar Red wine vinegar can serve as a substitute.
  • 1 teaspoon Lemon Zest Optional for reducing acidity.
For the Pasta
  • 1 pound Fettuccine Can substitute with gluten-free pasta.
  • 1 cup Reserved Pasta Water Helps adjust sauce consistency.
For the Topping
  • 1/2 cup Gruyere Cheese Grated, aged cheddar or fontina as substitutes.
  • 1 teaspoon Black Pepper Adjust to taste.
  • 1/4 cup Toasted Pine Nuts Can replace with walnuts or omit.

Equipment

  • large sauté pan
  • Pot

Method
 

Step-by-Step Instructions
  1. In a large sauté pan, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add the sliced leeks, seasoning with ½ teaspoon of salt and ½ teaspoon of granulated sugar. Cook for about 20 minutes until golden and caramelized.
  2. Pour in ⅓ cup of sherry wine to the leeks and allow it to reduce for 2-3 minutes, stirring. Remove the leeks and set aside.
  3. In the same pan, melt the remaining 2 tablespoons of butter and add 8 ounces of oyster mushrooms. Sauté for about 8 minutes until golden brown. Season with salt and black pepper.
  4. Stir in 4 cloves of minced garlic and 2 sage leaves, cooking for an additional minute until fragrant.
  5. Return the caramelized leeks to the pan, add ¾ cup of heavy cream, 1 tablespoon of balsamic vinegar, and 1 teaspoon of lemon zest. Simmer for 2-3 minutes until the sauce thickens.
  6. Cook 1 pound of fettuccine until al dente, reserving 1 cup of the pasta water. Drain.
  7. Add the fettuccine to the sauté pan with the sauce. Mix in reserved pasta water, gruyere cheese, and adjust black pepper. Toss until pasta is evenly coated.
  8. Simmer for another 2 minutes, then taste and adjust seasoning if necessary. Serve garnished with toasted pine nuts.

Nutrition

Serving: 1servingCalories: 720kcalCarbohydrates: 75gProtein: 15gFat: 39gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 95mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

For best results, be patient while caramelizing the leeks and avoid overcrowding the pan when cooking mushrooms. Adjust seasonings to taste.

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