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Ultimate Mushroom Gruyere Pasta Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://dishedbydana.com/ultimate-mushroom-gruyere-pasta-recipe/