Introduction

Caramelized Leek and Mushroom Gruyere Pasta is a comforting and elegant dish that combines the sweetness of caramelized leeks with the earthy flavors of mushrooms. Tossed in a creamy Gruyere cheese sauce, this pasta is perfect for a cozy weeknight dinner or a special occasion meal.

The image shows a black bowl filled with creamy pasta topped with sautéed mushroom slices and small bits of green herbs. The pasta strands are light yellow and creamy, forming a thick, tangled nest at the bottom. The mushrooms are evenly scattered on top, adding dark brown shades with a glossy texture. Grated cheese is sprinkled over the mushrooms and pasta, adding a fine, snowy white layer that contrasts with the darker ingredients. The bowl sits on a white marbled surface, with some blurred mushrooms in the background. 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: Boil a large pot of salted water. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
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 soft and golden.
Step 3: Add the sliced mushrooms to the skillet and cook for 5-7 minutes until tender and slightly browned.
Step 4: Stir in the minced garlic and sauté for 1 minute until fragrant.
Step 5: Pour in the white cooking broth and scrape up any browned bits. 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 Gruyere cheese, stirring until fully melted. Season with salt and pepper to taste.
Step 8: Toss the cooked pasta into the skillet with the sauce. Add reserved pasta water as needed to reach your desired sauce consistency.
Step 9: Garnish with chopped fresh parsley if desired, and serve immediately.

Tips & Variations

Clean leeks thoroughly by slicing and rinsing in water to remove grit.
For deeper mushroom flavor, sauté mushrooms separately before adding to the leeks.
Use freshly grated Gruyere for the best melting and flavor.
Add reserved pasta water gradually to loosen the sauce if it becomes too thick.
Substitute Gruyere with Parmesan, fontina, or white cheddar if preferred.
For a spicy kick, add red pepper flakes when cooking garlic.
Make it vegan by using plant-based cream and vegan cheese alternatives.
Try adding grilled chicken, shrimp, or crispy pancetta for extra protein.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or cream to restore the sauce’s creaminess. Freezing is not recommended as the cream sauce may separate upon thawing.

How to Serve

A plate of creamy pasta with mushrooms is shown in a deep white bowl. The bottom layer is smooth, creamy pasta sauce mixed well with long, soft noodles, giving a light beige color. Scattered on top are many sliced brown mushrooms with a slight shine, showing their cooked texture. There are small green parsley pieces spread evenly over the dish. A light sprinkling of finely grated white cheese dusts the top, adding texture and a slightly grainy look. The bowl is set on a white marbled surface, and a woman's hand is ready to hold the bowl. 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 mushrooms?

Yes, button, shiitake, or portobello mushrooms work well and can be used according to your preference.

Is there a substitute for Gruyere cheese?

Parmesan, fontina, or white cheddar make great alternatives if Gruyere is unavailable.

Caramelized Leek and Mushroom Gruyere Pasta Recipe

Print Recipe

★★★★★

4.6 from 96 reviews

Caramelized Leek and Mushroom Gruyere Pasta is a rich and comforting gourmet dish that combines the subtle sweetness of caramelized leeks, earthy cremini mushrooms, and the creamy, nutty flavor of Gruyere cheese in a luscious sauce. This recipe delivers a perfect balance of flavors and textures, ideal for a cozy family dinner, a romantic meal, or an elegant vegetarian main course.

Author: Lena
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. Cook the pasta according to the package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water and then drain the pasta.
Heat the Oil: In a large skillet over medium heat, warm the olive oil to prepare for sautéing the vegetables.
Caramelize the Leeks: Add the sliced leeks to the skillet and cook, stirring occasionally, for 6-8 minutes until they are soft and have a golden brown color, which enhances their natural sweetness.
Sauté the Mushrooms: Stir in the sliced cremini mushrooms and continue cooking for 5-7 minutes until the mushrooms are tender and develop a slight brown color.
Add Garlic: Incorporate the minced garlic into the skillet and sauté for about 1 minute, until fragrant, taking care not to burn the garlic.
Deglaze the Pan: Pour in the white cooking broth and stir well, scraping the bottom of the skillet to lift any browned bits. Let the broth simmer for 2 minutes to reduce slightly.
Add Cream: Lower the heat to a gentle simmer and stir in the heavy cream. Allow the sauce to cook for 3-4 minutes until it thickens slightly.
Incorporate Gruyere: Gradually add the shredded Gruyere cheese to the sauce, stirring continuously until the cheese is fully melted and the sauce is smooth. Season with salt and freshly ground black pepper to taste.
Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss well to coat it evenly in the sauce. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
Garnish and Serve: Sprinkle the dish with chopped fresh parsley, if using, and serve immediately while warm and creamy.

Notes

Slice and rinse leeks thoroughly in water to remove grit before cooking.
For a deeper mushroom flavor, optionally cook mushrooms separately until deeply browned before combining.
Use freshly grated Gruyere for the best melting and flavor.
Adjust sauce consistency with reserved pasta water as needed.
Season gradually with salt to avoid over-salting.
Add red pepper flakes for a spicier variation.
Use whole cream, not milk, for a rich and creamy sauce texture.
The sauce thickens as it cools; serve immediately for best texture.
Make vegan by substituting Gruyere with vegan cheese and heavy cream with plant-based cream.
Store leftovers in an airtight container refrigerated for up to 3 days; reheat gently with a splash of cream or water.
Freezing is not recommended as cream sauces may separate.