Introduction

This Caramelized Leek and Mushroom Gruyere Pasta offers a rich, creamy flavor with a delightful blend of tender vegetables and melted cheese. It’s a comforting and elegant dish that’s perfect for a cozy dinner or impressing guests.

The image shows a close-up of creamy pasta in a white bowl. There is one main layer of long, thick noodles covered in a smooth, light beige sauce. On top, there are small dark brown pieces that look like mushrooms, scattered evenly. Some bits of green herbs are sprinkled on the noodles, adding a fresh touch. The pasta looks shiny and rich, with a slightly glossy texture. The white bowl rests on a white marbled surface. 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 and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining the pasta.
Step 2: Heat the olive oil in a large skillet over medium heat. Add the sliced leeks and cook for 6-8 minutes, stirring occasionally, until they become soft and golden brown.
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 and stir, scraping up any browned bits from the skillet. Let it simmer for 2 minutes to reduce slightly.
Step 6: Lower the heat and stir in the heavy cream. Allow the mixture to simmer gently for 3-4 minutes until it thickens slightly.
Step 7: Gradually add the shredded Gruyere cheese, stirring continuously until it fully melts into the sauce. Season with salt and freshly ground 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 preferred consistency.
Step 9: Garnish with chopped fresh parsley if desired and serve immediately for the best flavor and texture.

Tips & Variations

Use dry white wine instead of cooking broth for a richer, more complex flavor.
Swap Gruyere with Swiss or Fontina cheese for a slightly different but equally delicious taste.
For extra texture, toast some pine nuts or walnuts to sprinkle on top before serving.
If you prefer, add a pinch of red pepper flakes for a subtle spicy kick.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat or in the microwave, adding a splash of cream or broth to loosen the sauce if it has thickened too much.

How to Serve

A close-up of creamy fettuccine pasta served in a white bowl, showing three layers: the bottom layer is smooth and shiny fettuccine noodles in a pale yellow color, the middle layer has small pieces of cooked mushrooms scattered evenly, and the top layer is garnished with fresh green herbs and a light sprinkle of grated cheese, adding texture and a contrast of color. The creamy sauce is visible clinging to the noodles with a slightly glossy look. The surface beneath the bowl is white with a marbled texture. 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 pasta for this recipe?

Yes, feel free to use any pasta shape you like. Long strands like fettuccine or linguine work well, but short pasta like penne or rigatoni can be a good alternative too.

Is it possible to make this recipe vegan?

To make this dish vegan, substitute the heavy cream with a plant-based cream alternative and use a dairy-free cheese substitute. Use vegetable broth instead of white cooking broth if it contains animal products.