Dinner

Caramelized Leek and Mushroom Gruyere Pasta Recipe

ByIsabella Vance February 25, 2026February 25, 2026

Introduction

This Caramelized Leek and Mushroom Gruyere Pasta offers a rich, comforting dish filled with deep, savory flavors. The sweetness of caramelized leeks pairs beautifully with tender mushrooms and creamy Gruyere cheese, making it a perfect meal for any night of the week.

A close-up view of creamy pasta served in a black bowl, showing a thick layer of light beige noodles twisted and piled in the center, topped with multiple sliced brown mushrooms that have a glossy texture. Small green herb pieces are scattered throughout the pasta, with a light sprinkling of grated pale cheese on top, creating a slightly grainy texture. The pasta looks rich and creamy with a smooth shine. The background shows a white marbled surface subtly visible beneath the bowl. 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 pasta water before draining the pasta.
Step 2: Heat 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 brown.
Step 3: Stir in the sliced mushrooms and cook for 5–7 minutes until tender and lightly 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 skillet. Let it simmer for 2 minutes.
Step 6: Stir in the heavy cream, reduce heat to low, and simmer for 3–4 minutes until the sauce slightly thickens.
Step 7: Gradually add the shredded Gruyere cheese, stirring until it melts completely. Season with salt and freshly ground black pepper to taste.
Step 8: Toss the drained pasta into the skillet with the sauce, adding 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

Use vegetable broth instead of white cooking broth for a vegetarian option.
Swap Gruyere for Swiss or Fontina cheese if you want a milder flavor.
For added protein, toss in cooked chicken or crispy pancetta.
Be careful not to overcook the leeks; caramelize until golden for the best sweetness.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce if it has thickened.

How to Serve

A close-up of a black bowl filled with creamy pasta layered with light golden noodles mixed with sliced brown mushrooms. The pasta is covered in a smooth, glossy sauce with some green herb pieces scattered throughout. On top, there is a generous sprinkling of grated white cheese adding a fine, powdery texture. The bowl sits on a white marbled surface, and some whole mushrooms can be seen blurred in the background. 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 pasta for this recipe?

Yes, this dish works well with various pasta shapes such as linguine, fettuccine, or even penne. Choose a pasta that holds sauce well for the best result.

How do I prevent the cheese from clumping in the sauce?

Stir the Gruyere cheese in gradually over low heat and ensure the cream is warm before adding the cheese. This helps it melt smoothly without clumping.