Caramelized Leek and Mushroom Gruyere Pasta
Caramelized Leek and Mushroom Gruyere Pasta is a creamy, comforting vegetarian main dish made with sweet golden leeks, earthy mushrooms, and nutty Gruyere cheese. This French-inspired pasta delivers deep flavor with simple ingredients and stovetop cooking, perfect for weeknight dinners or casual entertaining.
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
Clean leeks thoroughly to remove grit before slicing. Cook leeks slowly for maximum sweetness and depth of flavor. Use freshly shredded Gruyere for the smoothest melt and keep heat low when adding cheese to prevent a grainy texture. Adjust sauce consistency with reserved pasta water. Best enjoyed fresh, as cream-based sauces do not freeze well.