Caramelized Leek and Mushroom Gruyere Pasta is the kind of dish that feels both comforting and refined. With tender pasta coated in a creamy Gruyere sauce, sweet caramelized leeks, and savory mushrooms, this recipe delivers deep flavor without complicated steps. It’s perfect for cozy weeknight dinners, casual entertaining, or anytime you want a vegetarian pasta that tastes restaurant-worthy yet homemade.
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Ingredients
- 12 oz pasta (fettuccine, tagliatelle, or penne)
- 2 tbsp olive oil
- 2 large leeks, white and light green parts, thinly sliced
- 12 oz mushrooms (cremini, button, or a mix), sliced
- 3 cloves garlic, minced
- 1 tbsp unsalted butter
- ½ cup dry white wine
- 1 cup heavy cream
- 1 cup Gruyere cheese, freshly shredded
- ½ tsp dried or fresh thyme
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions for Caramelized Leek and Mushroom Gruyere Pasta
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup pasta water, then drain.
- Heat olive oil in a wide skillet over medium heat. Add leeks with a pinch of salt and cook slowly for 10–12 minutes, stirring occasionally, until soft and golden.
- Add butter and mushrooms. Cook for 5–7 minutes until mushrooms release moisture and turn lightly browned.
- Stir in garlic and thyme; cook for 1 minute until fragrant.
- Pour in white wine and simmer until reduced by half.
- Lower the heat and add cream, stirring gently.
- Add Gruyere cheese gradually, stirring until melted and smooth.
- Toss in cooked pasta, adding reserved pasta water as needed for a silky sauce.
- Season with salt and black pepper. Garnish with parsley and serve warm.
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Pro Tips
- Slice leeks thinly and cook them slowly for maximum sweetness
- Use freshly shredded Gruyere for the smoothest melt
- Reserve pasta water—it helps bind the sauce beautifully
- Keep heat low when adding cheese to avoid grainy texture
Why This Recipe Works
- Caramelized leeks add natural sweetness
- Mushrooms provide earthy depth
- Gruyere melts into a rich, nutty sauce
- Simple ingredients create a balanced, elegant pasta
Substitutions & Variations
- Cheese: Swiss, Emmental, or Fontina instead of Gruyere
- Cream: Half-and-half for a lighter sauce
- Pasta: Rigatoni or fusilli for extra sauce-holding power
- Add-ins: Spinach, peas, or toasted walnuts for texture
Make-Ahead, Storage & Reheating Guide
- Make-Ahead: Prep leeks and mushrooms up to 2 days ahead
- Storage: Refrigerate leftovers in an airtight container for up to 3 days
- Reheating: Warm gently on the stovetop with a splash of milk or cream
- Freezing: Not recommended due to the cream-based sauce
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Serving Ideas for Caramelized Leek and Mushroom Gruyere Pasta
- Pair with a crisp green salad and vinaigrette
- Serve with crusty bread or garlic bread
- Enjoy alongside roasted vegetables for a complete meal
Nutrition (Per Serving Estimate)
- Calories: ~520
- Protein: ~18 g
- Carbohydrates: ~56 g
- Fat: ~26 g
- Saturated Fat: ~14 g
- Fiber: ~4 g
- Sodium: ~420 mg
Frequently Asked Questions
Can I make this pasta vegetarian?
Yes, simply use vegetable broth if needed and avoid meat-based add-ins.
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What’s the best pasta shape for this recipe?
Flat noodles like fettuccine or tagliatelle work best, but penne is a great option too.
How do I prevent the sauce from separating?
Keep heat low when adding cheese and stir gently.
Can I prepare it ahead of time?
It’s best fresh, but components can be prepped in advance.
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Caramelized Leek and Mushroom Gruyere Pasta brings together simple ingredients in a way that feels indulgent yet approachable. The sweetness of leeks, the earthiness of mushrooms, and the creamy Gruyere sauce create a comforting dish you’ll want to make again and again. Whether for a quiet dinner or sharing with guests, this pasta delivers flavor, warmth, and satisfaction in every bite.
Caramelized Leek and Mushroom Gruyere Pasta
Equipment
- large pot for boiling pasta
- colander for draining pasta
- wide skillet for sauce preparation
- wooden spoon or spatula
- knife and cutting board for slicing vegetables
Ingredients
- 12 oz pasta (fettuccine, tagliatelle, or penne)
- 2 tbsp olive oil
- 2 large leeks, white and light green parts, thinly sliced
- 12 oz mushrooms (cremini, button, or mixed), sliced
- 3 cloves garlic, minced
- 1 tbsp unsalted butter
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1 cup Gruyere cheese, freshly shredded
- 1/2 tsp dried or fresh thyme
- salt and black pepper, to taste
- fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup pasta water, then drain.
- Heat olive oil in a wide skillet over medium heat. Add leeks with a pinch of salt and cook slowly for 10–12 minutes, stirring occasionally, until soft and golden.
- Add butter and mushrooms. Cook for 5–7 minutes until mushrooms release moisture and turn lightly browned.
- Stir in garlic and thyme; cook for 1 minute until fragrant.
- Pour in white wine and simmer until reduced by half.
- Lower the heat and add cream, stirring gently.
- Add Gruyere cheese gradually, stirring until melted and smooth.
- Toss in cooked pasta, adding reserved pasta water as needed for a silky sauce.
- Season with salt and black pepper. Garnish with parsley and serve warm.
Notes
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