Caramelized Leek and Mushroom Gruyere Pasta Recipe

This Caramelized Leek and Mushroom Gruyere Pasta is a comforting and elegant dish perfect for weeknight dinners or special occasions. The rich, creamy sauce with melted Gruyere cheese complements the sweet, caramelized leeks and earthy mushrooms beautifully. It’s simple to prepare yet delivers impressive flavor.

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

1. Step 1: Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.
2. 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.
3. Step 3: Add the sliced mushrooms to the skillet and cook for another 5-7 minutes until tender and slightly browned.
4. Step 4: Stir in the minced garlic and sauté for 1 minute until fragrant.
5. Step 5: Pour in the white cooking broth to deglaze the pan, scraping up any browned bits. Let it simmer for 2 minutes.
6. Step 6: Stir in the heavy cream, reduce the heat to low, and let the sauce simmer for 3-4 minutes until slightly thickened.
7. Step 7: Gradually add the shredded Gruyere cheese, stirring until it melts completely. Season with salt and freshly ground black pepper to taste.
8. Step 8: Toss the cooked pasta in the skillet with the sauce, adding reserved pasta water as needed to reach your desired consistency.
9. Step 9: Garnish with chopped fresh parsley if desired and serve immediately.

Tips & Variations

• Use white wine instead of cooking broth for a more complex flavor.
• For a vegetarian version, ensure the broth is vegetable-based or use water with a pinch of vegetable bouillon.
• Add a pinch of nutmeg to the sauce for a warm, subtle spice.
• Swap Gruyere for Parmesan if you prefer a sharper cheese flavor.
• Include a handful of toasted pine nuts or walnuts for added texture.

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 water to restore creaminess. Avoid microwaving at high heat to prevent the sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, this recipe works well with various long pasta like linguine, tagliatelle, or even short pasta like penne. Just adjust cooking time accordingly.

Is there a substitute for Gruyere cheese?

If Gruyere is unavailable, Emmental or Swiss cheese are good substitutes. Parmesan can also work but will give a sharper, less creamy flavor.

Caramelized Leek and Mushroom Gruyere Pasta Recipe

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★★★★★

4.5 from 118 reviews

This Caramelized Leek and Mushroom Gruyere Pasta is a creamy, comforting dish featuring tender caramelized leeks and sautéed cremini mushrooms in a luscious Gruyere cheese sauce. Perfectly cooked pasta is tossed in this rich sauce with a hint of garlic and white cooking broth, making it an elegant yet simple meal that’s both satisfying and flavorful.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

For the Pasta

• 12 ounces pasta (such as fettuccine or linguine)

For the Sauce and Vegetables

• 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

1. Cook the Pasta: Boil a large pot of salted water and cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining to use later for adjusting sauce consistency.
2. Heat the Oil: In a large skillet, heat the olive oil over medium heat to prepare for sautéing the vegetables.
3. Caramelize the Leeks: Add the sliced leeks to the skillet and cook for 6-8 minutes, stirring occasionally, until they become soft and golden, developing a lovely caramelized flavor.
4. Sauté the Mushrooms: Stir in the sliced cremini mushrooms and continue cooking for another 5-7 minutes until the mushrooms are tender and slightly browned, enhancing their earthy taste.
5. Add Garlic: Add the minced garlic to the skillet and sauté for 1 minute until fragrant, taking care not to burn it.
6. Deglaze the Pan: Pour in the dry white cooking broth and stir well, scraping up any browned bits from the bottom of the skillet. Let the mixture simmer for 2 minutes to concentrate flavors.
7. Add Cream: Stir in the heavy cream, reduce the heat to low, and let the sauce simmer gently for 3-4 minutes until it thickens slightly.
8. Incorporate Gruyere Cheese: Gradually add the shredded Gruyere, stirring continuously until the cheese melts completely into the sauce. Season with salt and freshly ground black pepper to taste.
9. Combine with Pasta: Toss the drained pasta into the skillet with the sauce. Add reserved pasta water as needed to loosen and achieve your desired sauce consistency, ensuring every strand is coated.
10. Garnish and Serve: Sprinkle the dish with chopped fresh parsley if using, and serve immediately for the best flavor and texture.

Notes

• To ensure even cooking, trim and clean leeks thoroughly as dirt can hide between the layers.
• Reserved pasta water is starchy and helps bind the sauce to the pasta, so don’t discard it.
• For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
• Gruyere cheese can be replaced with Emmental or Swiss cheese if desired.
• This recipe is best served immediately as the sauce thickens upon standing.

Keywords: Caramelized Leek Pasta, Mushroom Gruyere Pasta, Creamy Leek Pasta, Vegetarian Pasta Recipe, Gruyere Cheese Pasta