Description

This Caramelized Leek and Mushroom Gruyere Pasta is a rich, comforting dish featuring tender pasta tossed in a creamy Gruyere cheese sauce with sweet caramelized leeks and savory sautéed mushrooms. Enhanced by delicate garlic and fresh parsley, it’s a perfect easy-to-make, elegant meal ideal for weeknight dinners or special occasions.

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

Liquids & Dairy

1/2 cup dry white cooking broth (or vegetable stock)
1/2 cup heavy cream
1 cup shredded Gruyere cheese

Other

2 tablespoons olive oil
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. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
Heat the Oil: In a large skillet over medium heat, warm the olive oil until shimmering.
Caramelize the Leeks: Add the sliced leeks to the skillet and cook for 6 to 8 minutes, stirring occasionally, until softened and golden brown.
Sauté the Mushrooms: Stir in the sliced cremini mushrooms and cook for another 5 to 7 minutes until they release their juices and become tender and slightly browned.
Add Garlic: Mix in the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Deglaze the Pan: Pour in the dry white cooking broth (or vegetable stock) and stir, scraping up any browned bits from the bottom of the skillet. Let the mixture simmer for 2 minutes to reduce slightly.
Add Cream: Lower the heat to low and stir in the heavy cream. Let the sauce simmer gently for 3 to 4 minutes until it thickens slightly.
Incorporate Gruyere: Gradually stir in the shredded Gruyere cheese, allowing it to melt fully into the creamy sauce. Season with salt and freshly ground black pepper to taste.
Combine with Pasta: Add the cooked pasta to the skillet and toss well to coat it evenly with the sauce. Add reserved pasta water as needed to achieve your desired consistency.
Garnish and Serve: Sprinkle chopped fresh parsley over the pasta if using and serve immediately while warm and creamy.

Notes

Using white cooking broth or vegetable stock adds depth of flavor without overpowering the delicate Gruyere cheese.
Be careful not to overcook the garlic to avoid bitterness.
Reserved pasta water helps loosen the sauce and helps it adhere to the pasta.
Gruyere cheese can be substituted with Emmental or Swiss cheese if preferred.
This pasta is best enjoyed fresh but can be reheated gently on the stovetop with a splash of cream or broth.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: French-inspired

Keywords: caramelized leek pasta, mushroom pasta, Gruyere cheese sauce, creamy pasta recipe, vegetarian pasta dish