Creamy Mushroom Gruyere Pasta for Ultimate Comfort Food Recipe

Introduction

This Creamy Mushroom Gruyere Pasta is the ultimate comfort food, combining tender pasta with a rich, cheesy sauce loaded with caramelized leeks and earthy mushrooms. It’s a simple yet indulgent dish that’s perfect for cozy nights in.

Ingredients

• 12 oz pasta (fettuccine or linguine for better texture)
• 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 the pasta water, then drain the pasta and set 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 they are caramelized and soft.
3. Step 3: Stir in the sliced mushrooms and cook for 6-8 minutes until they release their moisture and begin to brown. Add the minced garlic and cook for 1 minute until fragrant.
4. Step 4: Reduce the heat to low. Pour in the heavy cream and add half of the shredded Gruyere cheese. Stir continuously until the cheese melts and the sauce becomes creamy.
5. Step 5: Add the cooked pasta to the sauce, tossing gently to coat the noodles evenly. If the sauce is too thick, adjust the consistency by stirring in reserved pasta water a little at a time.
6. Step 6: Stir in the remaining Gruyere cheese and season with salt and freshly ground black pepper to taste.
7. Step 7: Serve immediately, garnished with chopped fresh parsley if desired.

Tips & Variations

• For added depth, try substituting half the heavy cream with whole milk for a lighter sauce.
• Use a mix of wild mushrooms for a more complex flavor profile.
• If you want a bit of heat, add a pinch of red pepper flakes when cooking the leeks.
• Gruyere can be swapped for fontina or mozzarella if needed, but the flavor will be milder.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of cream or water to loosen the sauce as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, while fettuccine or linguine work best for texture, you can use any pasta shape you prefer or have on hand.

Is this dish suitable for freezing?

It’s best enjoyed fresh, but you can freeze the pasta in a sealed container for up to 1 month. Thaw overnight in the fridge and reheat gently with some added cream to restore creaminess.

Creamy Mushroom Gruyere Pasta for Ultimate Comfort Food Recipe

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★★★★★

4.6 from 148 reviews

This Creamy Mushroom Gruyere Pasta is the ultimate comfort food, combining tender pasta with caramelized leeks, sautéed mushrooms, and a rich, cheesy Gruyere cream sauce. Perfect for a cozy dinner, it offers a luscious, savory flavor with a velvety texture that’s sure to satisfy any craving.

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

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 & Fats

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

Seasoning & Garnish

• Salt and 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, about 8-10 minutes depending on the pasta used. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
2. Caramelize Leeks: In a large skillet, melt the butter and heat the olive oil over medium heat. Add the sliced leeks and sauté for 12-15 minutes until they are soft and caramelized, stirring occasionally to prevent sticking or burning.
3. Sauté Mushrooms and Garlic: Add the sliced mushrooms to the skillet with the leeks and cook for 6-8 minutes until the mushrooms release their moisture and begin to brown. Stir in the minced garlic and cook for another 1 minute until fragrant.
4. Make the Creamy Sauce: Reduce the heat to low and pour in the heavy cream. Add half of the shredded Gruyere cheese and stir continuously until the cheese melts and the sauce becomes creamy and smooth.
5. Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss to coat it evenly in the sauce. If the sauce is too thick, gradually stir in some of the reserved pasta water to achieve your desired consistency.
6. Finish with Cheese and Seasonings: Stir in the remaining Gruyere cheese. Season the dish with salt and freshly ground black pepper to taste. Mix well to combine all flavors.
7. Serve: Plate the pasta immediately and garnish with chopped fresh parsley if desired. Serve warm for the best comfort food experience.

Notes

• For best results, use fresh Gruyere cheese instead of pre-shredded to ensure smooth melting.
• Feel free to substitute heavy cream with half-and-half for a lighter version, though the sauce will be less rich.
• Reserve pasta water is key for adjusting the sauce texture; add gradually to avoid thinning it too much.
• This dish pairs well with a light green salad or crusty bread for a full meal.
• Make sure to remove the dark green parts of the leeks as they can be tough and bitter.

Keywords: creamy mushroom pasta, gruyere pasta, comfort food, easy dinner, creamy pasta recipe, mushroom linguine, fettuccine with cheese sauce, winter pasta dish