Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Caramelized Leek and Mushroom Gruyère Pasta Recipe

★★★★★

4.8 from 101 reviews
  • Author: Zoe
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

This creamy and flavorful Caramelized Leek and Mushroom Gruyere Pasta combines tender fettuccine or linguine with richly caramelized leeks, sautéed cremini mushrooms, and a luscious Gruyere cheese sauce. Enhanced with garlic, white cooking broth, and a touch of cream, this comforting dish is easy to prepare on the stovetop and makes a perfect weeknight dinner that’s both elegant and satisfying.

Ingredients

Scale

Pasta

  • 12 ounces pasta (such as fettuccine or linguine)

Vegetables & Aromatics

  • 2 medium leeks (white and light green parts only), thinly sliced
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced

Sauce

  • 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

Garnish

  • 1/4 cup chopped fresh parsley (optional)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water to help adjust the sauce consistency later.
  2. Heat the Oil: In a large skillet over medium heat, warm 2 tablespoons of olive oil until shimmering and hot.
  3. Caramelize the Leeks: Add the thinly sliced leeks to the skillet and cook, stirring occasionally, for 6-8 minutes until they soften and turn golden brown, releasing their sweet flavor.
  4. Sauté the Mushrooms: Stir in the sliced cremini mushrooms and continue cooking for another 5-7 minutes until the mushrooms are tender and develop a nice golden color.
  5. Add Garlic: Add the minced garlic to the skillet and sauté for 1 minute until fragrant but not browned, enhancing the overall aroma of the dish.
  6. Deglaze the Pan: Pour in 1/2 cup of dry white cooking broth or vegetable stock, stirring to scrape up any browned bits stuck to the bottom of the skillet, then let the mixture simmer for 2 minutes to reduce slightly.
  7. Add Cream: Lower the heat and stir in 1/2 cup of heavy cream. Allow the sauce to gently simmer for 3-4 minutes until it thickens lightly, developing a creamy texture.
  8. Incorporate Gruyere: Gradually add 1 cup of shredded Gruyere cheese into the sauce, stirring continuously until the cheese has melted fully and the sauce is smooth. Season with salt and freshly ground black pepper to taste.
  9. Mix with Pasta: Toss the drained pasta directly into the skillet with the cheese sauce and vegetables. Add reserved pasta water in small amounts as needed to loosen the sauce and reach your desired consistency.
  10. Garnish and Serve: Sprinkle with chopped fresh parsley if desired, and serve the pasta immediately while warm for the best flavor and texture.

Notes

  • Leeks should be thoroughly cleaned as they can contain dirt between layers.
  • Use Gruyere cheese for authentic flavor, but Swiss cheese can be a milder substitute.
  • Reserve pasta water to adjust sauce thickness without diluting flavor.
  • For a vegetarian version, ensure the broth is vegetable-based.
  • This dish pairs well with a crisp white wine or light salad.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: French-inspired

Keywords: Gruyere pasta, caramelized leeks, cremini mushrooms, creamy pasta, vegetarian pasta recipe, stovetop pasta dish

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://cookingwithzoe.com/caramelized-leek-and-mushroom-gruyere-pasta-recipe/