Introduction

This Caramelized Leek and Mushroom Gruyere Pasta is a comforting and flavorful dish perfect for a cozy dinner. The sweet caramelized leeks and savory mushrooms complement the creamy Gruyere sauce beautifully. It’s an easy yet elegant meal that will impress without requiring hours in the kitchen.

A black bowl holds a serving of creamy light-brown pasta with visible slices of cooked mushrooms mixed throughout. The pasta strands look thick and smooth, coated evenly with sauce. On top, more mushroom slices and a sprinkle of finely grated white cheese add texture and depth, with small bits of green herbs scattered for color. The bowl is set on a surface that has a white marbled texture. 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 the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
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.
Step 3: Add the sliced mushrooms to the skillet and cook for 5-7 minutes 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 pan. Let it simmer for 2 minutes.
Step 6: Reduce heat to low and stir in the heavy cream. Let the mixture simmer gently for 3-4 minutes until it slightly thickens.
Step 7: Gradually add the shredded Gruyere cheese, stirring until it melts completely into the sauce. Season with salt and freshly ground black pepper to taste.
Step 8: Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Add reserved pasta water as needed to loosen the sauce to your preferred consistency.
Step 9: Garnish with chopped fresh parsley if using, and serve immediately for best flavor and texture.

Tips & Variations

For a vegetarian version, ensure your cooking broth is vegetable-based rather than chicken or beef stock.
Try swapping Gruyere for Fontina or Emmental cheese if you want a slightly different but still creamy flavor.
If you like a bit of heat, add a pinch of red pepper flakes when sautéing the garlic.
Use fresh herbs like thyme or chives instead of parsley for subtle flavor changes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or broth to loosen the sauce as needed. Avoid microwaving directly as the cheese sauce can separate.

How to Serve

A close-up of a black bowl holding creamy pasta with several layers of light beige noodles twirled in the center. On top and mixed within the noodles are dark brown and shiny cooked mushroom slices scattered across with bright pieces of green herbs adding color contrast. A fine layer of grated cheese lightly covers the surface, adding texture and a pale white color. The black bowl sits on a white marbled surface, creating a clean and simple setting. 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 recipe works well with fettuccine, linguine, or any long pasta like spaghetti or tagliatelle. Choose your favorite shape for best results.

How do I clean leeks properly?

Leeks often have grit between their layers. Slice only the white and light green parts, then rinse thoroughly in a bowl of cold water to remove any dirt before slicing thinly.