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Caramelized Leek and Mushroom Gruyère Pasta Recipe

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4 from 12 reviews

This Caramelized Leek and Mushroom Gruyere Pasta features al dente fettuccine tossed in a rich, creamy Gruyere cheese sauce enriched with beautifully caramelized leeks and sautéed cremini mushrooms. The white cooking broth adds depth, while fresh garlic infuses an aromatic touch. Finished with a sprinkle of fresh parsley, this comforting pasta dish is perfect for a cozy dinner.

Ingredients

For the Pasta

  • 12 ounces pasta (fettuccine or linguine)

For the Sauce

  • 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

For Garnish

  • 1/4 cup chopped fresh parsley (optional)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining the pasta thoroughly.
  2. Heat the Oil: In a large skillet, warm the olive oil over medium heat to prepare for sautéing the vegetables.
  3. Caramelize the Leeks: Add the thinly sliced leeks to the skillet and cook for 6-8 minutes, stirring occasionally, until they become soft and develop a golden caramelized color.
  4. Sauté the Mushrooms: Add the sliced cremini mushrooms to the skillet with the leeks. Cook for an additional 5-7 minutes until the mushrooms are tender and slightly browned.
  5. Add Garlic: Stir in the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
  6. Deglaze the Pan: Pour in the white cooking broth and stir well, scraping up any browned bits from the bottom of the skillet. Let this simmer for 2 minutes to concentrate flavors.
  7. Add Cream: Reduce the heat to low and stir in the heavy cream. Allow the sauce to simmer gently for 3-4 minutes until it slightly thickens.
  8. Incorporate Gruyere: Gradually add the shredded Gruyere cheese to the sauce, stirring continuously until it melts completely and blends into a smooth, creamy sauce. Season with salt and freshly ground black pepper to taste.
  9. Mix with Pasta: Add the drained pasta directly into the skillet with the sauce. Toss gently to coat the noodles evenly, adding the reserved pasta water a little at a time to achieve your preferred sauce consistency.
  10. Garnish and Serve: Sprinkle chopped fresh parsley over the pasta if desired. Serve immediately while warm and creamy.

Notes

  • Use the white and light green parts of the leeks only for the best texture and flavor.
  • Reserving pasta water helps to adjust the sauce consistency and adds a silky texture.
  • Gruyere cheese provides a nutty, creamy profile but can be substituted with Emmental or Swiss cheese if unavailable.
  • Adding fresh parsley at the end brightens the dish and adds color.
  • For a vegetarian version, ensure the cooking broth is vegetable-based.

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