Name: Caramelized Leek and Mushroom Pasta with Gruyere
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: European
Ingredients: 12 oz pasta (fettuccine, pappardelle, or linguine); 2 large leeks, cleaned and thinly sliced; 8 oz mixed mushrooms (cremini, shiitake, button), sliced; 2 tbsp olive oil or butter; 3 cloves garlic, minced; 1 tsp fresh thyme (or 1/2 tsp dried); 1/4 cup dry white wine (optional); 3/4 cup heavy cream or half-and-half; 1 cup shredded Gruyere cheese; Salt and black pepper to taste; 1 tsp lemon juice (optional); Fresh parsley, chopped (for garnish)

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Caramelized Leek and Mushroom Pasta with Gruyere is a rich, savory dish that brings together earthy mushrooms, sweet leeks, and nutty Gruyere cheese in a creamy, comforting pasta. I love how the slow-cooked leeks melt into the sauce and the Gruyere adds just the right depth and sharpness. It’s the kind of cozy meal I make when I want something indulgent but still full of flavor and texture.

Why You’ll Love This Recipe

I love this recipe for its layered flavors—sweet, earthy, and slightly tangy. The caramelized leeks give it a mellow, almost buttery flavor that pairs perfectly with the umami-rich mushrooms. Gruyere brings a melt-in-your-mouth creaminess with a slightly nutty bite that makes the sauce feel elegant and hearty. It’s a great way to elevate a vegetarian pasta dish without making it complicated. Everything comes together in under an hour and tastes like something from a bistro. Caramelized Leek and Mushroom Pasta with Gruyere

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (fettuccine, pappardelle, or linguine work well)
Leeks, cleaned and thinly sliced
Mixed mushrooms (such as cremini, shiitake, or button), sliced
Olive oil or butter
Garlic
Fresh thyme (or dried)
Dry white wine (optional, for deglazing)
Heavy cream or half-and-half
Gruyere cheese, shredded
Salt and black pepper
Lemon juice (optional, for brightness)
Fresh parsley (for garnish)

Directions

I start by bringing a large pot of salted water to a boil and cooking the pasta until al dente. I reserve a cup of the pasta water before draining.
In a large skillet, I heat olive oil or butter and add the leeks with a pinch of salt. I cook them low and slow until soft, golden, and caramelized—about 15–20 minutes.
I add the garlic and mushrooms and cook until the mushrooms release their moisture and start to brown.
I deglaze the pan with a splash of white wine, scraping up any browned bits, then let it reduce slightly.
I stir in the thyme, followed by the cream and shredded Gruyere, and let it melt into a smooth sauce.
I add the cooked pasta and a splash of reserved pasta water, tossing to coat everything evenly.
I taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice if I want a bit of brightness.
Before serving, I garnish with chopped parsley and a few extra shreds of Gruyere.

Servings and timing

This recipe makes about 4 servings and takes 40–45 minutes from start to finish, most of which is hands-off time for caramelizing the leeks and cooking the pasta.

Variations

I add spinach or kale during the last few minutes for extra greens.
I swap Gruyere with fontina or sharp white cheddar for a different flavor profile.
I use gluten-free pasta to make it suitable for dietary needs.
I finish it with toasted breadcrumbs or crushed walnuts for a bit of crunch.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 3 days. To reheat, I warm it gently in a skillet with a splash of cream or milk to loosen the sauce. It reheats well, but I find the flavor is best the day it’s made. I don’t recommend freezing due to the creamy sauce. Caramelized Leek and Mushroom Pasta with Gruyere

FAQs

How do I clean leeks properly?

I slice them first, then soak the slices in a bowl of water. I swish them around to loosen any dirt or grit, then lift them out with a slotted spoon.

Can I use other mushrooms?

Yes, I use any variety I like or have on hand. A mix of cremini and shiitake gives a good blend of texture and depth.

Is there a non-dairy alternative for cream and Gruyere?

For cream, I use a plant-based version like oat or cashew cream. For Gruyere, I substitute with a dairy-free shredded cheese or use nutritional yeast for a cheesy flavor.

What kind of pasta works best?

I prefer wide noodles like pappardelle or fettuccine, but any pasta shape will work. I just make sure it holds onto the sauce well.

Can I make this ahead of time?

I prep the sauce in advance and store it in the fridge for up to 2 days. When ready to serve, I reheat it and toss with freshly cooked pasta.

Conclusion

Caramelized Leek and Mushroom Pasta with Gruyere is a cozy, elegant dish that feels comforting and refined all at once. I love how the sweet leeks and earthy mushrooms blend into the creamy, cheesy sauce—it’s rich without being heavy, and it always hits the spot. Whether I’m cooking for myself or sharing with others, this pasta is a standout every time.

Caramelized Leek and Mushroom Pasta with Gruyere

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Caramelized Leek and Mushroom Pasta with Gruyere is a creamy, flavorful dish featuring sweet, slow-cooked leeks, earthy mushrooms, and nutty Gruyere cheese—all tossed with tender pasta for a cozy, elevated meal.

Author: Lizaa
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: European
Diet: Vegetarian

Ingredients

12 oz pasta (fettuccine, pappardelle, or linguine)
2 large leeks, cleaned and thinly sliced
8 oz mixed mushrooms (cremini, shiitake, button), sliced
2 tbsp olive oil or butter
3 cloves garlic, minced
1 tsp fresh thyme (or 1/2 tsp dried)
1/4 cup dry white wine (optional)
3/4 cup heavy cream or half-and-half
1 cup shredded Gruyere cheese
Salt and black pepper to taste
1 tsp lemon juice (optional)
Fresh parsley, chopped (for garnish)

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Instructions

Bring a large pot of salted water to a boil. Cook pasta until al dente, reserving 1 cup of pasta water. Drain and set aside.
In a large skillet, heat olive oil or butter over medium-low heat. Add sliced leeks and a pinch of salt. Cook, stirring occasionally, until soft and golden, about 15–20 minutes.
Add garlic and mushrooms. Sauté until mushrooms release moisture and start to brown, about 5–7 minutes.
Deglaze the pan with white wine if using. Let it reduce for 1–2 minutes.
Stir in thyme, then pour in cream and add shredded Gruyere. Stir until cheese melts into a smooth sauce.
Add cooked pasta and a splash of reserved pasta water. Toss to coat evenly.
Season with salt, black pepper, and lemon juice if desired. Garnish with chopped parsley and extra cheese before serving.