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Caramelized Leek and Mushroom Pasta

Comforting Caramelized Leek and Mushroom Pasta Delight

This Comforting Caramelized Leek and Mushroom Pasta combines the sweetness of leeks and earthy mushrooms in a creamy sauce, perfect for any weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Olive Oil Consider avocado oil as a substitute.
  • 2 tablespoons Butter Use vegan butter for a dairy-free option.
  • 3 medium Leeks Sliced; shallots or green onions can also be used.
  • to taste Salt Elevates all flavors.
  • 1 teaspoon Granulated Sugar Aids in caramelizing leeks; use honey as an alternative.
  • 1 cup Sherry Wine Dry white wine or vegetable broth can be used.
  • 8 ounces Oyster Mushrooms Cremini or button mushrooms are substitutes.
  • 3 cloves Garlic Minced; roasted garlic offers a sweeter profile.
  • 5 leaves Sage Leaves Try thyme or parsley for variation.
  • 1 cup Heavy Cream Coconut cream is a dairy-free alternative.
  • 1 tablespoon Balsamic Vinegar Red wine vinegar is a substitute.
  • 1 teaspoon Lemon Zest Fresh lemon juice can be used.
For the Pasta
  • 12 ounces Fettuccine Linguine or gluten-free pasta can be used.
  • 1 cup Grated Gruyere Emmental or vegan cheese substitute works well.
  • to taste Black Pepper Crushed red pepper flakes can be used.
  • 1/4 cup Toasted Pine Nuts Substitute with walnuts or omit for nut-free.

Equipment

  • Large sauté pan
  • Large pot

Method
 

Cooking Directions
  1. Heat olive oil and butter in a large sauté pan over medium-low heat. Add sliced leeks, salt, and sugar. Cook slowly for about 20 minutes until golden brown.
  2. Pour in sherry wine and scrape the bottom to release browned bits. Cook for 2-3 minutes until the wine reduces slightly. Set leeks aside.
  3. Add remaining butter to the pan and increase heat to medium. Add oyster mushrooms and sauté for about 4 minutes until golden and caramelized. Season with salt and black pepper.
  4. Reduce heat to low, add minced garlic and sage. Sauté for 1 minute until fragrant. Return leeks, then add heavy cream, balsamic vinegar, and lemon zest. Simmer for 2-3 minutes.
  5. In a large pot, boil salted water and cook fettuccine according to package instructions until al dente, reserving one cup of pasta water before draining.
  6. Add drained fettuccine to the sauté pan, pour in reserved pasta water, and grated gruyere. Toss for about 2 minutes until cheese melts and pasta is coated.
  7. Portion into bowls and garnish with toasted pine nuts. Serve immediately while hot.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 60gProtein: 12gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 450mgFiber: 4gSugar: 4gVitamin A: 500IUVitamin C: 8mgCalcium: 250mgIron: 2mg

Notes

For best results, caramelize leeks on low heat for enhanced sweetness. Always reheat pasta on low heat to maintain creaminess.

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