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Creamy Mushroom Gruyere Pasta Recipe

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★★★★★

4.5 from 139 reviews

This Creamy Mushroom Gruyere Pasta is the ultimate comfort food, blending al dente fettuccine with caramelized leeks, sautéed mushrooms, and a luscious Gruyere cheese sauce. The dish is rich, flavorful, and perfect for a cozy meal that delights your taste buds with earthy mushrooms and creamy cheese.

Ingredients

Scale

Pasta

  • 12 oz Fettuccine or Linguine pasta

Vegetables

  • 2 large Leeks (sliced; use only white and light green parts)
  • 8 oz Mushrooms (cremini or button, sliced)
  • 2 cloves Garlic (minced)

Dairy & Fats

  • 1.5 cups Gruyere Cheese (shredded)
  • 0.5 cups Heavy Cream
  • 2 tablespoons Unsalted Butter
  • 2 tablespoons Olive Oil

Seasoning & Garnish

  • Salt (to taste)
  • Freshly Ground Black Pepper (to taste)
  • Fresh Parsley (chopped for garnish, optional)

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine or linguine pasta and cook until al dente according to package instructions, usually about 8-10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
  2. Caramelize the leeks: In a large skillet, melt the unsalted butter with the olive oil over medium heat. Add the sliced leeks (white and light green parts only) and cook, stirring occasionally, for 12-15 minutes until they become soft, browned, and caramelized without burning.
  3. Sauté mushrooms and garlic: Add the sliced mushrooms to the skillet with the caramelized leeks. Cook for 6-8 minutes until the mushrooms release their moisture and become golden. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  4. Create the creamy cheese sauce: Reduce the heat to low and pour in the heavy cream along with half of the shredded Gruyere cheese. Stir continuously until the cheese melts and the sauce turns creamy and smooth.
  5. Combine pasta and sauce: Add the cooked pasta directly into the skillet with the sauce. Toss well to coat the pasta evenly. If the sauce is too thick, add reserved pasta water a little at a time to loosen it to your preferred consistency.
  6. Finish with seasoning and more cheese: Stir in the remaining Gruyere cheese until melted. Season the pasta with salt and freshly ground black pepper to taste. Mix thoroughly to distribute flavors.
  7. Serve: Plate the pasta immediately and garnish with freshly chopped parsley if desired. Serve warm for the best comfort-food experience.

Notes

  • Use cremini or button mushrooms as they provide the best flavor and texture for this recipe.
  • Be careful not to burn the leeks while caramelizing; cook on medium to medium-low heat.
  • Reserve pasta water helps adjust the sauce consistency, enhancing creaminess without thinning the flavor.
  • Gruyere cheese melts beautifully and adds a nutty, rich flavor; substitute with Swiss cheese if unavailable.
  • For a lighter version, substitute heavy cream with half-and-half or a milk and cream mixture, though it will be less rich.

Keywords: creamy pasta, mushroom pasta, gruyere cheese recipe, comfort food pasta, creamy mushroom pasta, easy vegetarian dinner

Find it online: https://miarosetti.com/creamy-mushroom-gruyere-pasta-recipe/