Caramelized Leek and Mushroom Gruyere Pasta Recipe

Introduction

This Caramelized Leek and Mushroom Gruyere Pasta is a comforting and elegant dish that combines sweet, caramelized leeks, earthy mushrooms, and creamy Gruyere cheese. Perfect for a cozy dinner, it balances rich flavors with a touch of brightness from fresh lemon juice.

Ingredients

• 12 oz pasta (tagliatelle, fettuccine, or penne)
• 2 tbsp olive oil
• 2 large leeks, thinly sliced
• 2 cups mushrooms (cremini, button, or shiitake), sliced
• 3 cloves garlic, minced
• 2 tbsp butter
• ½ cup heavy cream
• 1 cup shredded Gruyere cheese
• ½ cup vegetable or chicken broth
• Salt and black pepper, to taste
• 1 tsp fresh thyme, chopped
• 1 tbsp lemon juice

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
2. Step 2: In a large skillet, heat olive oil over medium heat. Add the sliced leeks and a pinch of salt. Cook for 10–12 minutes, stirring occasionally, until they become soft and golden brown.
3. Step 3: Add the sliced mushrooms and butter to the pan with the leeks. Cook for another 5–7 minutes, until the mushrooms are golden and tender. Stir in the garlic and thyme, cooking for another minute until fragrant.
4. Step 4: Pour in the broth and let it simmer for a minute, scraping up any browned bits. Then add the heavy cream and stir. Reduce heat to low.
5. Step 5: Stir in the shredded Gruyere cheese, letting it melt into the sauce. If needed, add a splash of reserved pasta water to loosen the sauce. Season with salt, black pepper, and lemon juice for balance.
6. Step 6: Add the cooked pasta to the skillet and toss until fully coated in the creamy sauce.
7. Step 7: Plate the pasta and garnish with extra Gruyere, fresh thyme, and black pepper. Serve immediately and enjoy!

Tips & Variations

• For a richer flavor, use chicken broth instead of vegetable broth.
• Swap Gruyere for fontina or mozzarella if you prefer a milder cheese.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Use gluten-free pasta to make this dish gluten-free.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or broth to loosen the sauce and maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese?

Yes, Gruyere is recommended for its meltability and flavor, but you can substitute with fontina, mozzarella, or even a sharp cheddar for a different twist.

How do I clean the leeks properly?

Slice the leeks and soak them in a bowl of cold water, swishing around to remove dirt and grit. Lift them out carefully and drain before using.

Caramelized Leek and Mushroom Gruyere Pasta Recipe

Print Recipe

★★★★★

4.6 from 104 reviews

A rich and comforting pasta dish featuring tender caramelized leeks and sautéed mushrooms in a creamy Gruyere cheese sauce, perfectly balanced with fresh thyme and a splash of lemon juice.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Pasta and Sauce

• 12 oz pasta (tagliatelle, fettuccine, or penne)
• 2 tbsp olive oil
• 2 large leeks, thinly sliced
• 2 cups mushrooms (cremini, button, or shiitake), sliced
• 3 cloves garlic, minced
• 2 tbsp butter
• ½ cup heavy cream
• 1 cup Gruyere cheese, shredded
• ½ cup vegetable or chicken broth
• Salt & black pepper, to taste
• 1 tsp fresh thyme, chopped
• 1 tbsp lemon juice

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set the pasta aside.
2. Caramelize the Leeks: Heat olive oil in a large skillet over medium heat. Add the sliced leeks and a pinch of salt. Cook for 10–12 minutes, stirring occasionally until the leeks are soft and golden brown.
3. Sauté the Mushrooms & Garlic: Add mushrooms and butter to the skillet with the leeks. Cook for 5–7 minutes until the mushrooms are golden and tender. Stir in minced garlic and chopped thyme, cooking for another minute until fragrant.
4. Make the Sauce: Pour in the broth and let it simmer for about a minute, scraping up any browned bits on the pan. Add the heavy cream and stir. Reduce heat to low.
5. Melt the Cheese: Stir in shredded Gruyere cheese, allowing it to melt into the sauce. Add a splash of reserved pasta water if needed to loosen the sauce. Season with salt, black pepper, and lemon juice to taste.
6. Combine Everything: Add the cooked pasta to the skillet and toss gently until the pasta is fully coated with the creamy Gruyere sauce.
7. Serve & Enjoy: Plate the pasta and garnish with extra Gruyere cheese, fresh thyme, and a pinch of black pepper. Serve immediately for best flavor and texture.

Notes

• Any pasta shape works well but tagliatelle or fettuccine are ideal for holding the creamy sauce.
• Use fresh Gruyere cheese for the best melt and flavor.
• Reserve pasta water to adjust sauce consistency as needed.
• For a vegetarian option, use vegetable broth instead of chicken broth.
• Make sure to caramelize the leeks slowly to develop their natural sweetness.

Keywords: Caramelized leek pasta, mushroom pasta, Gruyere pasta, creamy mushroom sauce, vegetarian pasta recipe