Savory Leek Mushroom Pasta

Looking for a cozy pasta that hits all the right notes? This sweet and savory leek pasta with mushrooms and Gruyere cheese creates an irresistible blend where caramelized leeks mix perfectly with earthy mushrooms and nutty cheese for a truly satisfying dinner.

What You'll Need

• Olive Oil: Helps the leeks get that lovely sweet, browned flavor as your flavor foundation.
• Butter (divided): Makes everything richer and smoother in both the veggie mix and final sauce.
• Leeks (tops cut off, sliced thin): Your star veggie that turns wonderfully sweet when cooked down.
• Salt: Brings out all the natural goodness in your veggies.
• Granulated Sugar: Gives the leeks a boost to brown and sweeten faster.
• Sherry Wine: Adds a bit of tang that works magic with the sweet leeks.
• Oyster Mushrooms: Gives a meaty texture and rich woodland flavor to balance the dish.
• Garlic (minced): Punches up the flavor profile with its warm aroma.
• Sage Leaves: Offers an earthy, slightly peppery herb note throughout.
• Heavy Cream: Creates that silky sauce that hugs every strand of pasta.
• Balsamic Vinegar: Brings a sweet-tart kick that cuts through the richness.
• Lemon Zest: Adds a fresh, zingy pop that wakes up all the flavors.
• Fettuccine: These flat, wide noodles catch all that amazing sauce in every bite.
• Reserved Pasta Water: The secret ingredient that makes your sauce cling to the pasta perfectly.
• Gruyere Cheese (grated): Melts into a nutty, complex flavor that makes this dish special.
• Black Pepper: Gives a gentle warmth that complements the creamy elements.
• Toasted Pine Nuts: Tops everything off with a buttery crunch for contrast.

How To Make It

Step 1:

Warm up 2 tablespoons olive oil and 2 tablespoons butter in a big pan on medium heat. Toss in your sliced leeks with ½ teaspoon salt and ½ teaspoon sugar. Let them cook for about 20 minutes, stirring now and then until they turn golden brown and sweet. If things look dry, just splash in a tablespoon or two of water.

Step 2:

Add the sherry to your golden leeks and let it bubble away until mostly gone. Scoop the leeks out and put them aside for now.

Step 3:

In that same pan, melt the last tablespoon of butter. Spread your oyster mushrooms out so they're not crowded. Don't touch them for about 4 minutes so they get nice and brown, then flip them over to brown the other side. Sprinkle with some salt and pepper.

Step 4:

Drop in your minced garlic and sage with the mushrooms and cook for just a minute until fragrant. Now bring those leeks back to join the party. Pour in the heavy cream, balsamic vinegar, and lemon zest. Let it all bubble gently for 2-3 minutes to thicken up a bit. Taste and add more salt and pepper if needed.

Step 5:

While your sauce comes together, cook your fettuccine in a big pot of salty water until it's just tender but still has a bit of bite. Before you drain it, scoop out 1 cup of that starchy pasta water.

Step 6:

Toss your drained pasta into the sauce along with the cup of pasta water, grated Gruyere, and some black pepper. Keep stirring until the cheese melts and everything gets coated in that gorgeous sauce. Let it bubble for another 2 minutes if it needs to thicken up.

Step 7:

Scoop the pasta into bowls and scatter those toasted pine nuts on top for a fancy touch. Serve it right away while it's hot and delicious.

Serving and Storage Ideas

• Eat it while it's hot with pine nuts sprinkled on top for extra crunch.
• Serve with a green salad or some crusty bread to make it a complete meal.
• You can keep any leftovers in the fridge for about 2 days in a sealed container.
• When reheating, do it slowly on low heat and add a splash of milk or stock if it's gotten too thick.

Handy Advice

• Don't have Gruyere? Fontina or Parmesan work great as stand-ins with their own tasty qualities.
• Want something a bit lighter? Try half-and-half instead of heavy cream, though your sauce won't be quite as rich.
• Fresh herbs like thyme or parsley scattered on top can brighten up both looks and flavor.

Chef-Inspired Tricks

• Ina Garten says the key to amazing leeks is cooking them on medium heat without rushing them.
• Jamie Oliver likes to squeeze fresh lemon juice at the very end to wake up all the flavors.
• Giada De Laurentiis always saves some pasta cooking water to mix with her sauce for the smoothest results.

Why This Dish Works

• It's got a different spin than your usual pasta with those deep flavors from sweet leeks and nutty cheese.
• The pine nuts give you that surprising crunch that makes each bite interesting.
• No meat needed - this dish satisfies everyone at your table, vegetarians included.

Mix It Up

• Throw in some baby spinach or arugula right at the end for color and a nutrition boost.
• Want some heat? Sprinkle in some red pepper flakes while making the sauce.
• Switch up your mushroom game with shiitakes or creminis for different woodland flavors.