Creamy Mushroom Gruyere Pasta for Ultimate Comfort Food Recipe

Introduction

This Creamy Mushroom Gruyere Pasta is the ultimate comfort food, perfect for cozy nights in. With caramelized leeks, tender mushrooms, and rich Gruyere cheese, it’s a luscious dish that’s easy to make and full of flavor.

Ingredients

• 12 oz pasta (fettuccine or linguine)
• 2 large leeks (sliced; use only white and light green parts)
• 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 for garnish, optional)

Instructions

1. Step 1: Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
2. 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 caramelized and soft.
3. Step 3: Add the sliced mushrooms to the skillet and cook for 6-8 minutes until they release their moisture and begin to brown. Stir in the minced garlic and cook for 1 more minute until fragrant.
4. Step 4: Reduce the heat and pour in the heavy cream along with half of the shredded Gruyere cheese. Stir constantly until the cheese melts and the sauce becomes creamy.
5. Step 5: Add the cooked pasta to the sauce and toss to coat evenly. Adjust the sauce consistency by stirring in reserved pasta water as needed. Then, mix in the remaining Gruyere cheese, and season with salt and freshly ground black pepper to taste.
6. Step 6: Serve the pasta immediately, garnished with chopped fresh parsley if desired.

Tips & Variations

• For a lighter version, substitute half of the heavy cream with whole milk.
• Use shiitake or portobello mushrooms for a deeper, earthier flavor.
• Add a pinch of nutmeg to the sauce for a warm subtle spice.
• If you prefer a vegetarian version, ensure the Gruyere is made without animal rennet.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or pasta water to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of Gruyere?

Yes, Swiss or fontina cheese can be good substitutes, as they melt well and have a similar creamy flavor.

How do I prevent the sauce from becoming too thick?

Adding reserved pasta water a little at a time helps loosen the sauce while maintaining its creaminess.

Creamy Mushroom Gruyere Pasta for Ultimate Comfort Food Recipe

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★★★★★

4.9 from 102 reviews

This Creamy Mushroom Gruyere Pasta is the ultimate comfort food featuring tender fettuccine in a rich, luscious sauce made with caramelized leeks, sautéed mushrooms, and creamy Gruyere cheese. Perfectly balanced with garlic and a touch of heavy cream, this dish is indulgent yet simple to prepare, making it an ideal weeknight dinner or special occasion meal.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 12 oz fettuccine or linguine pasta

Vegetables

• 2 large leeks, sliced (white and light green parts only)
• 8 oz cremini or button mushrooms, sliced
• 2 cloves garlic, minced

Dairy and Fats

• 1.5 cups Gruyere cheese, shredded
• 0.5 cups heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil

Seasonings and Garnish

• Salt, to taste
• Freshly ground black pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente as per package instructions. Reserve 1/2 cup of the starchy pasta water and then drain the rest.
2. Caramelize Leeks: In a skillet over medium heat, melt the unsalted butter with olive oil. Add the sliced leeks and cook for 12-15 minutes, stirring occasionally, until they become tender and caramelized, developing a sweet, rich flavor.
3. Sauté Mushrooms and Garlic: Add the sliced mushrooms to the caramelized leeks and cook for 6-8 minutes until the mushrooms have softened and released their moisture. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
4. Create 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 completely and the sauce becomes creamy and smooth.
5. Combine Pasta and Sauce: Add the cooked pasta to the skillet with the sauce. Toss well to coat every strand of pasta. If the sauce is too thick, gradually stir in the reserved pasta water to achieve your desired consistency.
6. Finish with Cheese and Seasoning: Stir in the remaining Gruyere cheese to add extra creaminess. Season the pasta with salt and freshly ground black pepper according to taste, mixing thoroughly.
7. Serve: Plate the creamy mushroom Gruyere pasta immediately. Garnish with chopped fresh parsley if desired for a pop of color and freshness.

Notes

• Use fresh Gruyere cheese for best melting and flavor.
• Reserve some pasta water to adjust sauce consistency as needed, making the sauce silken and cling to the noodles better.
• You can substitute heavy cream with half-and-half for a lighter version but expect a slightly less rich sauce.
• Leeks should be thoroughly cleaned to remove any grit before cooking.
• For a vegetarian dish, make sure your Gruyere cheese is made without animal rennet.

Keywords: creamy mushroom pasta, Gruyere pasta, comfort food, fettuccine recipe, creamy sauce, vegetarian pasta