Caramelized Leek, Mushroom and Gruyere Pasta

Caramelized Leek, Mushroom and Gruyere Pasta

SERVINGS

4

PREP TIME

5 Min

COOK TIME

15 Min

Creamy and cheesy, our caramelized leek, mushroom and gruyére pasta is a comforting, gourmet dish that’s ready in just 20 minutes. Made with fettuccine noodles, fresh garlic, heavy cream, and our Sliced Mushrooms, this leek and mushroom pasta recipe is a winning dinnertime meal.
FEATURED PRODUCTS
Green Giant® Sliced Mushrooms

Green Giant® Sliced Mushrooms
WHERE TO BUY
Caramelized Leek, Mushroom and Gruyere Pasta

FULL RECIPE

Serving Size: 4

Prep Time: 5 minutes

Cook Time: 15 minutes

Green Giant product(s) used: Green Giant® Sliced Mushrooms

Lists of ingredients:

  • 8 oz. fettuccine pasta
    2 Tablespoons butter
    2 medium leeks, thinly sliced
    2 cloves garlic, minced
    1 jar (10 ounces) Green Giant® Sliced Mushrooms, drained
    ⅓ cup dry white wine
    1 cup heavy cream
    ½ cup reserved pasta water
    1 cup grated gruyére cheese
    ½ teaspoon black pepper
    ½ teaspoon salt
    Chopped fresh parsley (for topping)

STEPS

1 Cook pasta according to package directions.
2 While pasta is cooking, melt butter over medium in a large skillet. Add leeks and sauté 5 minutes, stirring regularly. Add garlic and mushrooms. Sauté 2 minutes longer.
3 Add wine to skillet and deglaze pan using a spatula to scrape up any browned bits.
4 Reserve ½ cup of pasta water and drain pasta. Add heavy cream and pasta water to the skillet with leeks. Stir to combine. Bring to a simmer. Stir in gruyére, black pepper and salt.
5 Once cheese is melted, add cooked pasta. Toss with tongs to coat in sauce.
6 Serve hot, topped with fresh parsley.

TIPS & TRICKS

This creamy mushroom pasta also makes good leftovers. Double the recipe and have lunch or dinner the next day ready-to-go.
And while our gruyére cheese pasta recipe can be enjoyed as a meal on its own, you can make it for a side along with grilled chicken, pork or steak.

Serving Size: 4

Prep Time: 5 minutes

Cook Time: 15 minutes

Green Giant product(s) used: Green Giant® Sliced Mushrooms

  • 8 oz. fettuccine pasta
    2 Tablespoons butter
    2 medium leeks, thinly sliced
    2 cloves garlic, minced
    1 jar (10 ounces) Green Giant® Sliced Mushrooms, drained
    ⅓ cup dry white wine
    1 cup heavy cream
    ½ cup reserved pasta water
    1 cup grated gruyére cheese
    ½ teaspoon black pepper
    ½ teaspoon salt
    Chopped fresh parsley (for topping)

1 Cook pasta according to package directions.
2 While pasta is cooking, melt butter over medium in a large skillet. Add leeks and sauté 5 minutes, stirring regularly. Add garlic and mushrooms. Sauté 2 minutes longer.
3 Add wine to skillet and deglaze pan using a spatula to scrape up any browned bits.
4 Reserve ½ cup of pasta water and drain pasta. Add heavy cream and pasta water to the skillet with leeks. Stir to combine. Bring to a simmer. Stir in gruyére, black pepper and salt.
5 Once cheese is melted, add cooked pasta. Toss with tongs to coat in sauce.
6 Serve hot, topped with fresh parsley.

Tips & Tricks

This creamy mushroom pasta also makes good leftovers. Double the recipe and have lunch or dinner the next day ready-to-go.
And while our gruyére cheese pasta recipe can be enjoyed as a meal on its own, you can make it for a side along with grilled chicken, pork or steak.
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