Introduction

This Caramelized Leek and Mushroom Gruyere Pasta is a comforting and flavorful dish that combines tender pasta with rich, savory vegetables and a creamy cheese sauce. The caramelized leeks add a subtle sweetness, while the Gruyere cheese brings a nutty depth perfect for an elegant yet simple meal.

The dish shows a pile of pale golden pasta noodles mixed with glossy, deep brown sautéed mushroom slices and scattered bits of green herbs. The pasta looks creamy and slightly shiny, with a dusting of finely grated white cheese on top. It is served in a white bowl with a smooth matte finish, placed on a white marbled surface. The textures of the noodles and mushrooms contrast nicely, and the colors are warm and earthy. 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. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.
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 soft and golden.
Step 3: Stir in the sliced mushrooms and cook for another 5-7 minutes until they are tender and slightly browned.
Step 4: Add the minced garlic and sauté for 1 minute until fragrant.
Step 5: Pour in the white cooking broth, stirring and scraping up any browned bits from the skillet. Let it simmer for 2 minutes.
Step 6: Stir in the heavy cream, reduce the heat to low, and let the sauce simmer for 3-4 minutes until slightly thickened.
Step 7: Gradually add the shredded Gruyere cheese, stirring until fully melted. Season with salt and black pepper to taste.
Step 8: Toss the cooked pasta into the skillet with the sauce. Add reserved pasta water a little at a time to reach your desired sauce consistency.
Step 9: Garnish with chopped fresh parsley if desired, and serve immediately.

Tips & Variations

Use shallots instead of leeks for a different but equally flavorful base.
Swap cremini mushrooms with shiitake or button mushrooms for a variation in texture and taste.
For a lighter dish, substitute heavy cream with half-and-half, but expect a less rich sauce.
Add a pinch of nutmeg to the sauce for a warm, aromatic note that complements the Gruyere.
Top with toasted breadcrumbs for added crunch before serving.

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 pasta water to loosen the sauce. Avoid microwaving directly to maintain the creamy texture.

How to Serve

The image shows a white round plate filled with creamy pasta layered with sliced brown mushrooms and fresh green herbs on top. The pasta is light yellow with a smooth creamy texture, evenly mixed with dark brown mushrooms scattered throughout. A spoon is placed on the pasta, slightly lifting some noodles. The plate sits on a white marbled surface, with a small bowl of grated cheese and a beige napkin nearby. 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, Emmental, or even mild cheddar. Keep in mind this will slightly change the flavor profile but still yield a delicious creamy sauce.

Is it necessary to reserve pasta water?

Reserving pasta water is helpful because its starchiness helps the sauce cling to the pasta better and adjusts the sauce to your preferred consistency.