Introduction

This Creamy Mushroom Gruyere Pasta is the perfect comfort food, combining tender pasta with a rich, cheesy sauce loaded with caramelized leeks and mushrooms. It’s an easy way to elevate a simple weeknight dinner with flavors that feel indulgent but come together quickly.

A white bowl on a white marbled texture holds a creamy pasta dish with three main layers: the bottom layer is long, smooth spaghetti noodles, the middle layer features sliced brown mushrooms mixed with small pieces of cooked yellow and green vegetables, and the top layer is sprinkled with grated white cheese and chopped fresh green herbs. The dish looks creamy and well mixed with visible textures of mushrooms and pasta strands. In the background, there is a white bowl with red pepper flakes, and a striped white and red cloth is placed beside the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz pasta (fettuccine or linguine)
2 large leeks, sliced (white and light green parts only)
8 oz mushrooms (cremini or button), sliced
2 cloves garlic, minced
1.5 cups Gruyere cheese, shredded
0.5 cups heavy cream
2 tablespoons unsalted butter
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (optional, for garnish)

Instructions

Step 1: Cook the pasta in a large pot of salted boiling water until al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta and set it aside.
Step 2: In a skillet, melt the butter and heat the olive oil over medium heat. Add the sliced leeks and cook for 12–15 minutes, stirring occasionally, until they are caramelized and soft.
Step 3: Add the sliced mushrooms to the skillet and cook for 6–8 minutes until they release their moisture and become tender. Stir in the minced garlic and cook for 1 minute until fragrant.
Step 4: Reduce the heat to low, then pour in the heavy cream and add half of the shredded Gruyere cheese. Stir constantly until the cheese melts and the sauce becomes creamy.
Step 5: Add the cooked pasta to the sauce and toss to coat well. If the sauce is too thick, gradually add some of the reserved pasta water until you reach your desired consistency.
Step 6: Stir in the remaining Gruyere cheese, then season with salt and freshly ground black pepper to taste.
Step 7: Serve immediately, garnished with chopped fresh parsley if desired for a fresh touch.

Tips & Variations

For added depth, try sautéing a pinch of fresh thyme with the leeks and mushrooms.
Swap Gruyere for a mix of mozzarella and Parmesan if Gruyere is unavailable, although the flavor profile will change slightly.
Use gluten-free pasta to make this dish suitable for gluten-sensitive diets without sacrificing texture.
If you prefer a lighter sauce, reduce the heavy cream by half and substitute the rest with vegetable broth.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or reserved pasta water to loosen the sauce and prevent it from drying out.

How to Serve

A white speckled bowl is filled with a creamy pasta dish with about three to four layers of fettuccine noodles twisted together forming the base layer, showing a silky yellow color. Scattered on top are several sautéed mushroom slices with a rich brown and creamy white look, creating the second layer. The third layer is a light sprinkling of finely grated white cheese, slightly melted and finely textured, spread over the mushrooms and noodles. Small pieces of green herbs are sprinkled on top as the last layer, giving a fresh contrast. A silver fork is placed inside the bowl on the right side, partially resting on the pasta. The bowl sits on a white marbled surface. 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 cheese instead of Gruyere?

Yes, you can substitute Gruyere with cheeses like Swiss, fontina, or aged mozzarella for a similar creamy melt, though the flavor will be a bit different. Parmesan can be added for extra sharpness.

How can I make this dish vegan or dairy-free?

Replace the butter with olive oil or a vegan alternative, use coconut or oat cream instead of heavy cream, and substitute Gruyere with dairy-free cheese shreds that melt well. The flavor will be different but still delicious.