Name: Caramelized Leek and Mushroom Gruyere Pasta Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French-inspired
Ingredients: 12 ounces pasta (such as fettuccine or linguine); 2 medium leeks (white and light green parts only), thinly sliced; 8 ounces cremini mushrooms, sliced; 3 cloves garlic, minced; 2 tablespoons olive oil; 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)

Jump to Recipe

Introduction

This Caramelized Leek and Mushroom Gruyere Pasta is a comforting and elegant dish that combines tender vegetables with a creamy, cheesy sauce. Perfect for a cozy weeknight dinner or a special occasion, it’s easy to prepare yet impressively flavorful.

A cast iron pan filled with a creamy mushroom sauce that has visible slices of brown mushrooms mixed with finely chopped light green and beige vegetables, appearing soft and cooked, all coated in a light brown creamy sauce with a slightly glossy texture. The pan sits on a white marbled surface with a yellow lemon and green herb leaves nearby. The overall look is rustic and warm with the sauce filling the pan fully. 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 and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
Step 2: Heat the olive oil in a large skillet over medium heat.
Step 3: Add the sliced leeks and cook for 6–8 minutes, stirring occasionally, until they are soft and golden.
Step 4: Stir in the sliced mushrooms and cook for another 5–7 minutes until tender and slightly browned.
Step 5: Add the minced garlic and sauté for 1 minute until fragrant.
Step 6: Pour in the white cooking broth and stir, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.
Step 7: Stir in the heavy cream, reduce heat to low, and let the mixture simmer for 3–4 minutes until slightly thickened.
Step 8: Gradually add the Gruyere cheese, stirring until fully melted. Season with salt and black pepper to taste.
Step 9: Toss the cooked pasta in the skillet with the sauce, adding reserved pasta water a little at a time to reach your preferred consistency.
Step 10: Garnish with chopped fresh parsley if desired, and serve immediately.

Tips & Variations

Use vegetable stock instead of white cooking broth for a vegetarian-friendly version.
Try substituting Gruyere with Fontina or Emmental cheese for a different but similarly creamy flavor.
For an extra touch, sprinkle toasted pine nuts over the finished dish.
If leeks are not available, thinly sliced onions can be used as a substitute.

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 if it thickens too much. Avoid microwaving for best texture and flavor.

How to Serve

A white shallow bowl filled with pasta topped with a creamy light brown sauce coated evenly on the noodles. There are thin slices of cooked mushrooms scattered throughout the dish. The mushrooms appear tender and slightly darkened from cooking. The pasta and mushrooms are sprinkled with small crushed pieces of black pepper and possibly herbs. The bowl sits on a rustic wooden surface with a few fresh green leaves nearby and a fork to the right side. The overall look is warm and earthy with a soft texture contrast between sauce and mushrooms. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other mushrooms instead of cremini?

Yes, you can use button mushrooms, shiitake, or even a mix of wild mushrooms. Each will add a slightly different flavor but work well in this recipe.

Is it necessary to reserve pasta water?

Yes, reserving pasta water helps adjust the sauce consistency and allows it to cling better to the pasta thanks to the starch content.