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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.

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)

Instructions

  1. 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.
  2. 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.
  3. Add garlic and mushrooms. Sauté until mushrooms release moisture and start to brown, about 5–7 minutes.
  4. Deglaze the pan with white wine if using. Let it reduce for 1–2 minutes.
  5. Stir in thyme, then pour in cream and add shredded Gruyere. Stir until cheese melts into a smooth sauce.
  6. Add cooked pasta and a splash of reserved pasta water. Toss to coat evenly.
  7. Season with salt, black pepper, and lemon juice if desired. Garnish with chopped parsley and extra cheese before serving.

Notes

  • Add spinach or kale in the last few minutes of cooking for extra greens.
  • Swap Gruyere with fontina or sharp white cheddar for variation.
  • Use gluten-free pasta to accommodate dietary needs.
  • Top with toasted breadcrumbs or crushed walnuts for crunch.
  • Prep sauce ahead of time and reheat before combining with pasta.

Nutrition

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