A flavorful, comforting vegetarian pasta perfect for any day of the week!
This pasta combines the sweetness of caramelized leeks, earthy mushrooms, and rich, nutty gruyere cheese into a creamy sauce that will satisfy even meat lovers. Simple ingredients come together in about 45 minutes for a dish that feels both elegant and cozy.
Why This Dish Is Special
Leeks are an underrated vegetable from the onion family, offering a sweeter, milder flavor. When slowly caramelized, they develop a deep sweetness that pairs beautifully with savory mushrooms. Tossed with creamy gruyere and a hint of sherry wine, this pasta delivers a rich, balanced flavor perfect for spring or any season.
If you love vegetarian pastas, try pairing this with zucchini pasta or a spicy pomodoro for variety!
Ingredients
- 2 tbsp olive oil
- 3 tbsp butter, divided
- 3 medium leeks (white and light green parts only), halved and thinly sliced
- ½ tsp salt
- ½ tsp granulated sugar
- ⅓ cup sherry wine (or substitute with white wine or chicken broth)
- 8 oz oyster mushrooms (or cremini, button, chanterelle)
- 4 garlic cloves, minced
- 2 fresh sage leaves
- ¾ cup heavy cream
- 1 tbsp balsamic vinegar
- 1 tsp lemon zest
- 1 lb fettuccine (or any pasta of choice)
- 1 cup reserved pasta water
- ½ cup grated gruyere cheese
- 1 tsp freshly ground black pepper
- ¼ cup toasted pine nuts (optional garnish)
How to Make It
1. Caramelize the Leeks
Heat olive oil and 2 tablespoons of butter in a large sauté pan over medium heat. Add sliced leeks, salt, and sugar. Cook slowly for about 20 minutes, stirring occasionally, until golden and caramelized. If the pan dries out, add a tablespoon or two of water. Pour in the sherry wine and cook until mostly evaporated. Remove leeks from the pan and set aside.
2. Brown the Mushrooms
In the same pan, melt the remaining tablespoon of butter. Add mushrooms in a single layer, avoiding overcrowding, and cook until browned on one side (about 4 minutes). Flip and brown the other side. Season with salt and pepper.
3. Build the Sauce
Add garlic and sage to the mushrooms, sautéing for 1 minute until fragrant. Return the leeks to the pan along with heavy cream, balsamic vinegar, and lemon zest. Simmer gently for 2-3 minutes until the sauce thickens. Season with salt and pepper to taste.
4. Cook and Combine Pasta
Meanwhile, cook fettuccine until al dente. Reserve 1 cup of pasta water before draining. Add cooked pasta, reserved pasta water, gruyere cheese, and black pepper to the sauce. Toss and simmer for 2 minutes until the cheese melts and coats the noodles. Adjust seasoning if needed.
5. Serve
Divide pasta among bowls and garnish with toasted pine nuts if desired. Serve immediately for the best flavor and texture.
Tips & Variations
- Swap oyster mushrooms for any other mushroom variety you prefer.
- Add a pinch of red chili flakes for a spicy kick.
- Boost protein by adding roasted chicken or crispy pancetta.
- Make the sauce up to a day in advance; reheat gently before tossing with pasta.
- Store leftovers in an airtight container in the fridge for up to 3 days. Add a splash of heavy cream when reheating to keep it creamy.
This caramelized leek and mushroom gruyere pasta is a wonderfully balanced vegetarian dish, perfect for cozy dinners or impressing guests. The sweetness of the leeks and earthiness of the mushrooms marry beautifully with the creamy cheese sauce. Give it a try and enjoy a comforting, flavorful meal any night of the week!