Introduction

Caramelized Leek and Mushroom Gruyere Pasta is a rich and comforting dish that combines the sweet, buttery flavor of caramelized leeks with earthy mushrooms and creamy Gruyere cheese. It’s an elegant yet easy pasta recipe perfect for weeknight dinners or special occasions.

A white bowl holds a creamy pasta dish with several layers visible: at the bottom, flat and wide fettuccine noodles coated in a light brown creamy sauce; mixed throughout are dark slices of cooked mushrooms with a soft texture; the top has a light dusting of finely grated cheese that adds a slightly grainy texture. The bowl sits on a white marbled surface. 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. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.
Step 2: Heat the olive oil in a large skillet over medium heat. Add the sliced leeks and cook for 6-8 minutes, stirring occasionally, until they are soft and golden caramelized.
Step 3: Add the sliced mushrooms to the skillet and cook for another 5-7 minutes, stirring often, until they are tender and slightly browned.
Step 4: Stir in the minced garlic and sauté for about 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 to deglaze the pan.
Step 6: Reduce the heat to low and stir in the heavy cream. Let it simmer for 3-4 minutes until the sauce thickens slightly.
Step 7: Gradually stir in the shredded Gruyere cheese, allowing it to melt completely. Season with salt and freshly ground black pepper to taste.
Step 8: Toss the cooked pasta into the skillet 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

Rinse sliced leeks thoroughly in a bowl of water to remove any dirt or grit before cooking.
For deeper mushroom flavor, sauté mushrooms separately in another pan until deeply browned before adding to the leeks.
Use freshly grated Gruyere cheese for a smoother melt compared to pre-shredded varieties.
Add a pinch of red pepper flakes for a touch of heat.
Swap Gruyere with Parmesan or fontina if you prefer a different cheese flavor.
Make it vegan by substituting dairy cream and cheese with plant-based alternatives.
Try whole wheat pasta or other shapes like penne for variety.

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 loosen the sauce if it thickens. Avoid freezing as the cream sauce may separate upon thawing.

How to Serve

A white bowl holds a serving of fettuccine pasta mixed with creamy brown sauce. The pasta strands are coated evenly in the sauce, with visible slices of dark brown mushrooms scattered throughout. The top is sprinkled lightly with grated pale cheese, adding texture and a slight contrast to the smooth, rich pasta and mushrooms. The bowl is set on a white marbled surface. 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, feel free to use button, shiitake, or portobello mushrooms depending on your preference and availability.

Is there a substitute for Gruyere cheese?

Parmesan, fontina, or white cheddar are great alternatives that will give a slightly different but delicious flavor profile.

Caramelized Leek and Mushroom Gruyere Pasta Recipe

Print Recipe

★★★★★

5 from 125 reviews

Caramelized Leek and Mushroom Gruyere Pasta is an indulgent and flavorful dish combining the sweetness of caramelized leeks, the earthy richness of cremini mushrooms, and the creamy, nutty melt of Gruyere cheese. Perfectly cooked pasta is tossed in a luscious white broth and cream sauce, creating a gourmet yet comforting meal ideal for weeknight dinners, special occasions, or a vegetarian feast.

Author: Dana
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

For the Pasta

12 ounces pasta (such as fettuccine or linguine)

For the Sauce and Vegetables

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

Cook the Pasta: 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 the pasta.
Heat the Oil: In a large skillet, warm the olive oil over medium heat to prepare for sautéing the vegetables.
Caramelize the Leeks: Add the thinly sliced leeks to the skillet and cook for 6 to 8 minutes, stirring occasionally, until they are soft and golden brown, developing their natural sweetness.
Sauté the Mushrooms: Stir in the sliced mushrooms and cook for another 5 to 7 minutes until they are tender and slightly browned, bringing out their earthy flavor.
Add Garlic: Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, making sure not to burn it.
Deglaze the Pan: Pour in the dry white cooking broth and stir well, scraping up any browned bits from the bottom of the skillet. Let the mixture simmer for 2 minutes to meld flavors and reduce slightly.
Add Cream: Reduce heat to low and stir in the heavy cream. Let the sauce simmer gently for 3 to 4 minutes until it starts to thicken.
Incorporate Gruyere Cheese: Gradually add the shredded Gruyere cheese, stirring to melt it fully into the sauce. Season with salt and freshly ground black pepper to taste.
Toss Pasta with Sauce: Add the cooked pasta to the skillet with the sauce and vegetables. Toss thoroughly to combine, adding reserved pasta water a little at a time to reach your preferred sauce consistency.
Garnish and Serve: Sprinkle chopped fresh parsley on top if desired, and serve the pasta immediately while hot.

Notes

Clean leeks thoroughly by slicing and rinsing in water to remove grit.
For deeper mushroom color, sauté mushrooms separately before combining.
Grate Gruyere cheese fresh for best melting results.
Adjust sauce consistency with reserved pasta water as needed.
Season gradually with salt to avoid over-salting.
Add red pepper flakes for a spicy kick if desired.
Use whole cream rather than milk for a richer sauce.
Try different pasta shapes like penne or rigatoni to vary texture.
Serve immediately to maintain creamy sauce texture as it may thicken when cooled.
For a vegan version, substitute Gruyere with vegan cheese and use plant-based cream.