Introduction

This Ultimate Mushroom Gruyere Pasta is a creamy, comforting dish perfect for mushroom lovers. Rich Gruyere cheese melts into a luscious sauce, complementing sautéed mushrooms and leeks for a satisfying meal.

Ultimate Mushroom Gruyere Pasta Recipe - Recipe Image

Ingredients

12 oz pasta (fettuccine or linguine)
2 large leeks, sliced (white and light green parts only)
8 oz mushrooms (cremini or button), sliced
2 cloves garlic, minced
1.5 cups Gruyere cheese, shredded
0.5 cups heavy cream
2 tablespoons unsalted butter
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped for garnish (optional)

Instructions

Step 1: Clean and slice the mushrooms. Slice the leeks, using only the white and light green parts. Mince the garlic, grate the Gruyere cheese, and chop the parsley for garnish. Set all aside.
Step 2: Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of pasta water. Drain pasta and set aside; do not rinse.
Step 3: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add half the mushrooms in a single layer; cook undisturbed for 3-5 minutes until golden brown. Stir and cook until tender, then remove and set aside. Repeat with remaining olive oil, butter, and mushrooms. Reduce heat to medium, add remaining butter, then sauté the leeks for 2-3 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant. To deglaze the pan, add a splash of reserved pasta water and scrape up any browned bits.
Step 4: Pour heavy cream into the skillet and bring to a gentle simmer. Season with salt and pepper. Reduce heat to low. Gradually add the Gruyere cheese, a handful at a time, stirring constantly until melted and smooth. Avoid boiling vigorously. Fold the browned mushrooms back into the sauce.
Step 5: Add the cooked pasta to the skillet with the Gruyere sauce and mushrooms. Toss well to coat every strand. If the sauce is too thick, gradually add reserved pasta water, a splash at a time, until the sauce reaches a creamy consistency.
Step 6: Taste and adjust seasoning if needed. Stir in most of the chopped parsley. Serve immediately in warm bowls, garnished with the remaining parsley and a grind of black pepper.

Tips & Variations

For extra depth, add a splash of white wine before deglazing with pasta water.
Use a mix of mushrooms such as shiitake and oyster for varied texture and flavor.
Swap Gruyere for Fontina or Emmental in a pinch, though Gruyere offers the best melt and flavor.
Reserve pasta water is key for adjusting sauce consistency without thinning the flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream or reserved pasta water to loosen the sauce as needed. Avoid vigorous reheating to keep the cheese sauce smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, fettuccine or linguine work best, but feel free to use spaghetti or even penne. Just adjust cooking time according to the pasta type.

Is this recipe vegetarian?

Yes, this dish is suitable for vegetarians, but it is not vegan due to the cheese and cream. For a vegan version, substitute with plant-based cream and cheese alternatives.

Ultimate Mushroom Gruyere Pasta Recipe

Print Recipe

★★★★★

4.5 from 131 reviews

This Ultimate Mushroom Gruyere Pasta is a creamy, comforting dish featuring tender sautéed mushrooms and leeks combined with a rich Gruyere cheese sauce. Tossed with perfectly cooked fettuccine or linguine, this recipe offers a decadent, elegant meal that’s quick to prepare and perfect for any occasion.

Author: Dana
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: French-inspired
Diet: Vegetarian

Ingredients

Scale

Pasta

12 oz fettuccine or linguine pasta

Vegetables and Aromatics

2 large leeks, sliced (white and light green parts only)
8 oz mushrooms (cremini or button), sliced
2 cloves garlic, minced

Dairy

1.5 cups Gruyere cheese, shredded
0.5 cups heavy cream
2 tablespoons unsalted butter

Oils and Seasonings

2 tablespoons olive oil
Salt, to taste
Freshly ground black pepper, to taste

Garnish

Fresh parsley, chopped (optional)

Instructions

Prepare Ingredients: Clean and slice mushrooms. Slice the white and light green parts of the leeks. Mince the garlic cloves. Grate the Gruyere cheese and chop fresh parsley for garnish. Set all prepared ingredients aside for easy access during cooking.
Cook Pasta: Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Before draining, reserve 1 cup of the pasta water. Drain the pasta and set aside without rinsing to keep starch that helps thicken the sauce.
Sauté Mushrooms and Aromatics: In a large skillet over medium-high heat, heat 1 tablespoon olive oil and 1 tablespoon butter. Add half of the mushrooms in a single layer and cook undisturbed for 3-5 minutes until golden brown. Stir and cook until tender, then remove and set aside. Repeat with remaining olive oil and mushrooms. Reduce heat to medium. Add remaining butter, then sauté leeks for 2-3 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant. To deglaze the pan, add a splash of reserved pasta water, scraping up browned bits if opting out of wine.
Build the Gruyere Sauce: Pour heavy cream into the skillet and bring to a gentle simmer. Season with salt and freshly ground black pepper. Reduce heat to low and gradually add the Gruyere cheese, stirring constantly until melted and smooth, being careful not to boil vigorously. Fold the browned mushrooms back into the sauce.
Combine Pasta and Sauce: Add the cooked pasta to the skillet with the Gruyere sauce and mushrooms. Toss thoroughly to coat every strand of pasta. If the sauce is too thick, gradually add reserved pasta water, a splash at a time, while tossing to achieve a creamy consistency.
Serve: Taste and adjust seasoning as needed. Stir in most of the chopped fresh parsley. Serve immediately in warm bowls, garnished with the remaining parsley and a grind of black pepper.

Notes

Reserve pasta water before draining to help loosen and enrich the sauce if it thickens too much.
Do not rinse cooked pasta, as the starch helps the sauce cling.
Cook mushrooms in batches to ensure they brown nicely rather than steam.
Gradually add cheese while stirring to prevent clumping or curdling.
Use fresh Gruyere for best melting and flavor results.
Optional garnish of fresh parsley adds color and brightens the dish.

Keywords: Mushroom pasta,Gruyere pasta,Creamy pasta recipe,Vegetarian pasta dish,Comfort food pasta