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Caramelized Leek and Mushroom Gruyere Pasta

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 34 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 12 oz (340 g) pasta (fettuccine, linguine, or penne)
  • 2 tbsp olive oil
  • 2 medium leeks (white and light green parts only), thinly sliced
  • 8 oz (225 g) cremini or button mushrooms, sliced
  • 3 cloves garlic, minced
  • ½ cup dry white cooking broth (or vegetable stock)
  • ½ cup heavy cream
  • 1 cup (100 g) Gruyere cheese, freshly grated
  • ¼ tsp black pepper
  • Salt, to taste
  • ¼ cup fresh parsley, chopped (optional for garnish)

Instructions
 

  • Cook the Pasta
    Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Before draining, reserve ½ cup of the pasta water.
  • Caramelize the Leeks
    In a large skillet, heat olive oil over medium heat. Add the leeks and sauté for 6–8 minutes, stirring occasionally, until they’re soft and golden. Their sweetness will deepen as they caramelize.
  • Add the Mushrooms and Garlic
    Add sliced mushrooms to the leeks and cook for 5–7 minutes more, until tender and lightly browned. Stir in the minced garlic and cook for another minute until fragrant.
  • Build the Sauce
    Pour in the broth or stock and scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes to let the flavors meld. Then, reduce the heat to low and stir in the cream. Let it simmer gently for 3–4 minutes until slightly thickened.
  • Melt in the Gruyere
    Gradually add the grated Gruyere, stirring constantly until melted into a smooth, velvety sauce. Season with salt and black pepper to taste.
  • Combine Pasta and Sauce
    Add the cooked pasta to the skillet and toss gently until every strand is coated. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it.
  • Serve and Garnish
    Transfer to plates or bowls, top with chopped parsley, and serve immediately. For an extra touch, sprinkle a bit more Gruyere on top or drizzle with a hint of truffle oil.

Notes

  • Ingredient Notes:
  • Leeks — soak the slices in cold water and swish to remove grit.
  • Mushrooms — dry before sautéing to ensure a golden sear.
  • Gruyere — grate it fresh for the creamiest melt.
Keyword high-protein