Creamy Mushroom Gruyere Pasta Recipe
This Creamy Mushroom Gruyere Pasta is a rich and comforting dish combining tender fettuccine with caramelized leeks, sautéed mushrooms, and a luscious Gruyere cheese cream sauce. Perfect for a cozy dinner, it balances savory flavors and creamy textures beautifully, topped off with fresh parsley for a hint of brightness.
- 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
Pasta and Cheese
- 12 oz pasta (fettuccine or linguine preferred for better texture)
- 1.5 cups Gruyere cheese (shredded)
Vegetables and Aromatics
- 2 large leeks (sliced, using only white and light green parts)
- 8 oz mushrooms (cremini or button, sliced)
- 2 cloves garlic (minced)
- Fresh parsley (chopped, for garnish, optional)
Dairy and Fats
- 0.5 cups heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
Seasonings
- Salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- Cook the pasta: Boil a large pot of salted water and cook the pasta until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining, then set the pasta aside.
- Caramelize the leeks: In a skillet, melt the unsalted butter with olive oil over medium heat. Add the sliced leeks and cook slowly for 12-15 minutes until they turn soft and caramelized, stirring occasionally to prevent burning.
- Sauté mushrooms and garlic: Add the sliced mushrooms to the skillet with the leeks and cook for 6-8 minutes until the mushrooms release moisture and start to brown. Then add the minced garlic and sauté for 1 minute until fragrant, taking care not to let the garlic burn.
- Create the creamy sauce: Reduce the heat to low and pour in the heavy cream. Stir in half of the shredded Gruyere cheese, stirring continuously until the cheese has melted and the sauce becomes creamy and smooth.
- Combine pasta and sauce: Add the cooked pasta directly into the skillet with the sauce, tossing to coat the noodles evenly. If the sauce is too thick, gradually add the reserved pasta water to reach the desired consistency. Stir in the remaining Gruyere cheese, and season with salt and freshly ground black pepper to taste.
- Serve: Plate the pasta immediately and garnish with chopped fresh parsley if desired for a fresh, herbaceous finish.
Notes
- Leeks must be thoroughly washed to remove grit hidden between the layers.
- Using fettuccine or linguine helps hold the creamy sauce better, but other long pasta can be used as well.
- Reserved pasta water contains starch that helps adjust sauce consistency and improves coating.
- Gruyere cheese provides a nutty, creamy flavor; substitute with Emmental or Swiss cheese if unavailable.
- Serve immediately as the sauce can thicken and lose creaminess upon standing.
Keywords: Creamy Mushroom Gruyere Pasta, Leek Pasta, Cream Sauce Pasta, Vegetarian Pasta, Gruyere Cheese Recipe
