Introduction

This Caramelized Leek and Mushroom Gruyere Pasta is a comforting and elegant dish featuring tender leeks and earthy mushrooms in a creamy, cheesy sauce. The combination of Gruyere cheese and white cooking broth creates a rich yet balanced flavor perfect for a cozy dinner.

A black bowl filled with a mound of creamy, light beige pasta twisted into a loose pile. Scattered on and throughout the pasta are sliced, browned mushrooms with a glossy texture. Small bits of green herbs are mixed in, adding contrast. The top is sprinkled with finely grated white cheese that melts slightly into the pasta. The bowl sits on a white marbled surface, with soft lighting highlighting the creamy sauce and the shine on the mushrooms. 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, then drain the pasta.
Step 2: In a large skillet, heat 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 they are tender and slightly browned.
Step 4: Add the minced garlic and sauté for 1 minute until fragrant.
Step 5: Pour in the white cooking broth and stir, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.
Step 6: Stir in the heavy cream, reduce the heat to low, and let the mixture simmer for 3-4 minutes until it thickens slightly.
Step 7: Gradually add the shredded Gruyere cheese, stirring until it fully melts into the sauce. Season with salt and freshly ground black pepper to taste.
Step 8: Toss the cooked pasta into the skillet with the sauce, adding reserved pasta water as needed to reach your desired consistency.
Step 9: Garnish with chopped fresh parsley if desired, and serve immediately.

Tips & Variations

Use long pasta shapes like fettuccine or linguine to best hold the creamy sauce.
Substitute cremini mushrooms with button mushrooms or a mix of wild mushrooms for varied flavor.
For a lighter option, replace heavy cream with half-and-half or a plant-based cream alternative.
Add a pinch of nutmeg to the sauce for a warm, subtle spice note.
If you don’t have white cooking broth, dry white wine or vegetable stock works well as a substitute.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or broth to loosen the sauce as needed. Avoid microwaving at high heat to prevent the sauce from separating.

How to Serve

A gray bowl filled with creamy pasta made of short tube-shaped noodles coated in a light beige sauce. On top, there is a generous layer of sautéed dark brown mushrooms with a shiny texture, scattered evenly across the pasta. The dish is sprinkled with small bits of grated white cheese and tiny green herb leaves, adding contrast and detail. The bowl is placed on a white marbled surface with a blurred background showing a white plate of sliced bread. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cheese instead of Gruyere?

Yes, Swiss or Emmental cheese are good alternatives that also melt well and offer a similar nutty flavor. Avoid cheeses that don’t melt smoothly, as they can affect the sauce texture.

What if I don’t have leeks—can I substitute another vegetable?

Shallots or mild onions can be used as a substitute, though the flavor will be a bit stronger. Cook them gently to develop sweetness similar to leeks.

Caramelized Leek and Mushroom Gruyere Pasta Recipe

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★★★★★

4.6 from 61 reviews

This Caramelized Leek and Mushroom Gruyere Pasta is a rich and creamy dish combining tender pasta with sweet caramelized leeks, earthy cremini mushrooms, and a luscious Gruyere cheese sauce. The sauce is enhanced with a touch of white cooking broth and heavy cream, creating an indulgent meal perfect for a comforting dinner.

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

Ingredients

Scale

Pasta

12 ounces pasta (such as fettuccine or linguine)

Vegetables

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

Sauce

2 tablespoons olive oil
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

Garnish

1/4 cup chopped fresh parsley (optional)

Instructions

Prepare the Pasta: Boil a large pot of salted water and cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining the pasta.
Heat the Oil: In a large skillet, heat the olive oil over medium heat.
Caramelize the Leeks: Add the thinly sliced leeks to the skillet and cook for 6-8 minutes, stirring occasionally, until the leeks are soft and golden in color.
Sauté the Mushrooms: Stir in the sliced cremini mushrooms and continue to cook for another 5-7 minutes until they are tender and slightly browned.
Add Garlic: Add the minced garlic to the skillet and sauté for 1 minute until fragrant, making sure not to burn it.
Deglaze the Pan: Pour in the white cooking broth, stirring to scrape up any browned bits stuck to the skillet’s bottom. Let the mixture simmer for 2 minutes to reduce slightly.
Add Cream: Stir in the heavy cream and reduce heat to low. Let the sauce simmer gently for 3-4 minutes until it thickens slightly.
Incorporate Gruyere: Gradually add the shredded Gruyere cheese into the sauce, stirring continuously to melt it completely. Season with salt and freshly ground black pepper to taste.
Mix with Pasta: Add the drained pasta to the skillet and toss it with the sauce. Use the reserved pasta water a little at a time to loosen the sauce to your desired consistency.
Garnish and Serve: Sprinkle the dish with chopped fresh parsley if desired, then serve immediately while warm and creamy.

Notes

Reserve some pasta water to adjust sauce consistency and help it cling to the pasta.
You can substitute cremini mushrooms with button or wild mushrooms for varied flavors.
Choosing long pasta shapes like fettuccine or linguine works best to hold the creamy sauce.
Use dry white broth or vegetable stock for a subtle acidic note to balance richness.
Gruyere cheese melts beautifully, but if unavailable, Swiss cheese can be a substitute.

Keywords: Caramelized leek pasta, mushroom pasta, Gruyere cheese pasta, creamy pasta recipe, easy dinner pasta, vegetarian pasta