Introduction

This Caramelized Leek and Mushroom Gruyere Pasta is a rich, comforting dish perfect for a weeknight dinner or special occasion. Creamy Gruyere cheese blends beautifully with sweet leeks and savory mushrooms for a satisfying meal that’s easy to prepare.

A serving of creamy mushroom pasta is shown in a deep white bowl, with thick fettuccine noodles coated in a light beige sauce. Sliced brown mushrooms are mixed throughout the pasta and placed on top, their texture soft and shiny. Sprinkles of finely grated white cheese and small bits of green parsley add contrast over the noodles and mushrooms. The surface beneath the bowl is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces pasta (such as fettuccine or linguine)
2 tablespoons olive oil
2 medium leeks (white and light green parts only), thinly sliced
8 ounces cremini mushrooms, sliced
3 cloves garlic, minced
1/2 cup dry white cooking broth (or vegetable stock)
1/2 cup heavy cream
1 cup shredded Gruyere cheese
1/4 teaspoon freshly ground black pepper
Salt, to taste
1/4 cup chopped fresh parsley (optional, for garnish)

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
Step 2: In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and cook for 6-8 minutes, stirring occasionally, until they are soft and golden.
Step 3: Stir in the sliced mushrooms and cook for another 5-7 minutes until tender and slightly browned.
Step 4: Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Step 5: Pour in the white cooking broth, stirring to scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
Step 6: Reduce the heat to low and stir in the heavy cream. Let the mixture simmer for 3-4 minutes until slightly thickened.
Step 7: Gradually add the shredded Gruyere cheese, stirring until it melts completely into the sauce. Season with salt and freshly ground black pepper to taste.
Step 8: Toss the cooked pasta into the skillet, mixing well with the sauce. Add reserved pasta water a little at a time to reach your desired sauce consistency.
Step 9: Garnish with chopped fresh parsley if desired, and serve immediately.

Tips & Variations

Use a splash of white wine instead of broth for a more pronounced flavor.
Swap Gruyere for aged cheddar or fontina if Gruyere is unavailable.
Add a pinch of red pepper flakes for a subtle spicy kick.
For a vegetarian version, ensure the broth or stock used is vegetable-based.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth to loosen the sauce if it thickens too much.

How to Serve

A white bowl filled with creamy pasta coated in a light brown sauce, mixed with browned, sliced mushrooms spread evenly throughout. The pasta pieces are short and tubular, with the sauce giving a smooth, slightly glossy texture. On top, a sprinkling of finely grated white cheese adds a soft, powdery look with tiny green herb leaves scattered for color contrast. The bowl sits on a white marbled surface with a soft focus on a wooden board and bread in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, this recipe works well with various pasta shapes like penne, rigatoni, or spaghetti. Just adjust the cooking time according to the package instructions.

How do I properly clean leeks?

Slice the leeks and soak them in a bowl of cold water, swishing them around to remove any sand or dirt. Lift them out carefully and drain before cooking.

Caramelized Leek and Mushroom Gruyere Pasta Recipe

Print Recipe

★★★★★

4.9 from 89 reviews

This Caramelized Leek and Mushroom Gruyere Pasta is a rich and comforting dish featuring tender caramelized leeks and sautéed mushrooms in a creamy Gruyere cheese sauce. Perfect for a cozy dinner, it combines savory flavors and creamy textures with a hint of fresh parsley to brighten the plate. The pasta is cooked al dente and tossed in a luscious sauce made by simmering white broth and cream, then melting Gruyere cheese in for depth and smoothness.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: French-inspired
Diet: Vegetarian

Ingredients

Scale

Pasta

12 ounces pasta (such as fettuccine or linguine)

Vegetables & Aromatics

2 medium leeks (white and light green parts only), thinly sliced
8 ounces cremini mushrooms, sliced
3 cloves garlic, minced

Liquids & Dairy

2 tablespoons olive oil
1/2 cup dry white cooking broth (or vegetable stock)
1/2 cup heavy cream
1 cup shredded Gruyere cheese

Seasonings & Garnish

1/4 teaspoon freshly ground black pepper
Salt, to taste
1/4 cup chopped fresh parsley (optional, for garnish)

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
Heat the Oil: In a large skillet, heat the olive oil over medium heat to prepare for caramelizing vegetables.
Caramelize the Leeks: Add the thinly sliced leeks to the skillet and cook for 6-8 minutes, stirring occasionally, until they are soft and golden brown, enhancing their sweetness.
Sauté the Mushrooms: Stir in the sliced cremini mushrooms and cook for another 5-7 minutes until tender and slightly browned, developing deeper flavor.
Add Garlic: Incorporate the minced garlic and sauté for about 1 minute until fragrant without burning.
Deglaze the Pan: Pour in the white cooking broth, stirring to scrape up any browned bits stuck to the skillet bottom, then let it simmer for 2 minutes to reduce slightly.
Add Cream: Lower the heat to low and stir in the heavy cream, letting the sauce simmer gently for 3-4 minutes until it thickens slightly.
Incorporate Gruyere: Gradually add the shredded Gruyere cheese, stirring continuously until it melts fully into the sauce. Season with salt and freshly ground black pepper to taste.
Mix with Pasta: Toss the cooked pasta with the sauce in the skillet. Add reserved pasta water a little at a time as needed to achieve desired sauce consistency and coating.
Garnish and Serve: Sprinkle chopped fresh parsley on top if desired, then serve the pasta immediately while warm and creamy.

Notes

Use the white and light green parts of leeks only to avoid tough textures.
Cremini mushrooms add hearty flavor but you can substitute with button or shiitake mushrooms.
Reserve pasta water is useful to loosen up the sauce without diluting flavor.
For a vegetarian version, ensure the cooking broth is vegetable-based.
Gruyere cheese imparts a nutty, creamy flavor; substitutes like Emmental can work but alter taste.

Keywords: pasta, caramelized leeks, mushrooms, gruyere cheese, creamy sauce, vegetarian pasta, easy dinner