Caramelized Leek and Mushroom Gruyère Pasta 

This Caramelized Leek and Mushroom Gruyère Pasta is the epitome of cozy elegance—rich and comforting, but never heavy. Sweet, caramelized leeks and earthy mushrooms luxuriate in a creamy, nutty Gruyère sauce that powerfully clings to every strand of perfectly al dente pasta. While it feels indulgent, the balance of savory and subtly sweet flavors makes this vegetarian dish deeply satisfying for weeknight dinners or special occasions alike. Ready in under an hour, it’s simple yet sophisticated—a hug-in-a-bowl that always impresses. 

Ingredients (serves 4)

• 2 tablespoons olive oil
  
  

• 3 tablespoons butter, divided
  
  

• 3 medium leeks (white and light-green parts only), thinly sliced
  
  

• ½ teaspoon salt
  
  

• ½ teaspoon granulated sugar
  
  

• ⅓ cup sherry wine
  
  

• 8 ounces oyster mushrooms (or cremini/button mushrooms)
  
  

• 4 garlic cloves, minced
  
  

• 2 sage leaves
  
  

• ¾ cup heavy cream
  
  

• 1 tablespoon balsamic vinegar
  
  

• 1 teaspoon lemon zest
  
  

• 1 pound fettuccine (or pasta of choice)
  
  

• 1 cup reserved pasta water
  
  

• ½ cup grated Gruyère cheese
  
  

• 1 teaspoon black pepper
  
  

• ¼ cup toasted pine nuts (for garnish)
  
  

Directions

1. Caramelize the leeks: Heat olive oil and 2 tablespoons butter in a sauté pan over medium heat. Add leeks, salt, and sugar; cook, stirring occasionally, until golden and soft (about 20 minutes). Add sherry and cook until reduced. Remove leeks from the pan.
   
   

2. Sauté mushrooms: Add remaining butter to the pan. Spread mushrooms evenly and cook until browned (about 4 minutes per side). Season with salt and pepper. Add garlic and sage; sauté 1 minute. Return leeks to pan along with heavy cream, balsamic vinegar, and lemon zest. Simmer 2–3 minutes until slightly thickened. 

3. Add pasta: Meanwhile, cook pasta until al dente; reserve 1 cup pasta water and drain. Add pasta, reserved water, Gruyère, and black pepper to the sauce. Toss until cheese melts and pasta is well coated.
   
   

4. Serve: Portion into bowls and garnish with toasted pine nuts. Serve immediately.
   
   

Nutrients (per serving, recipe makes 4 servings)

• Calories: 819 kcal
  
  

• Total Fat: 46.5 g
  
  

• Carbohydrates: 75.1 g
  
  

• Sugars: 6.2 g
  
  

• Protein: 23.7 g
  
  

• Sodium: 602 mg
  
  

• Fiber: 6 g