This Caramelized Leek and Mushroom Gruyere Pasta is a truly comforting and creamy dinner, perfect for a cozy evening in. The sweet, tender leeks and earthy mushrooms are tossed with pasta in a rich and savory Gruyere cheese sauce that comes together so easily.
This creamy pasta takes me back to Sundays with my dad, James. He believed simple, honest ingredients make the best meals. He would have loved this dish, the sweet leeks and savory mushrooms are just the kind of comforting, heartfelt flavor he cherished so much.
What to Expect from This Bowl of Comfort
- Flavor Profile: A rich and savory dish featuring the sweetness of caramelized leeks, the earthiness of mushrooms, and the nutty, creamy flavor of Gruyere cheese.
- Texture: The sauce is velvety and smooth, perfectly coating each strand of pasta, with tender pieces of leek and mushroom throughout.
- Ease of Preparation: This is a straightforward and easy recipe, perfect for a weeknight dinner, yet elegant enough for a special occasion.
- Key Technique: The magic of this dish lies in taking the time to properly caramelize the leeks and mushrooms, which builds a deep, savory base for the creamy sauce.
- Versatility: This pasta is wonderful on its own but can easily be adapted with added protein or different vegetables.
Let’s Gather Our Ingredients
- 12 oz spaghetti or linguine
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 medium leeks (white and light green parts only), thinly sliced
- 10 oz cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup vegetable broth
- 3/4 cup heavy cream
- 1 cup grated Gruyere cheese
- Salt and freshly ground black pepper, to taste
- 1 teaspoon fresh thyme leaves (optional)
- Freshly grated Parmesan, for garnish
My Trusted Kitchen Helpers
A Heavy-Bottomed Skillet
A good, heavy-bottomed skillet is my best friend for this recipe because it heats everything so evenly, which is the secret to perfectly caramelized leeks and mushrooms.
A Sturdy Box Grater
I always recommend grating your own cheese; it just melts so much better into the sauce, making it extra creamy and delicious.
Bringing This Creamy Pasta to Life
First, a Pot of Bubbling Water for the Pasta
While your pasta is boiling, it’s the perfect time to get your other ingredients prepped and ready to go. I find having everything chopped and measured makes the cooking process so much more relaxing. Remember to save a little of that starchy pasta water, it’s like liquid gold for bringing the sauce together later!
Unlocking Sweetness by Softening the Leeks
In a large skillet, heat the butter and olive oil over medium heat. Add the leeks and cook for 8–10 minutes, stirring occasionally, until they are soft and golden. Be patient here; letting the leeks cook down until they are sweet and tender is what builds the first layer of incredible flavor for this easy dinner.
Giving the Mushrooms a Golden Glow
Now, add the sliced mushrooms to the skillet and continue cooking for another 6–8 minutes until they’re nicely browned and caramelized. Don’t be afraid to let them get some good color! That’s where all the rich, earthy flavor comes from. Stir in the garlic and cook for just another minute until you can smell its wonderful aroma.
The Secret to a Deeper Sauce
Pour in the vegetable broth, using your spoon to gently scrape up any browned bits from the bottom of the pan, that’s pure flavor right there. Let the broth simmer and reduce for about 2 minutes. This little step adds so much depth to the final sauce.
Melting into a Dreamy, Creamy Sauce
Reduce the heat to low before adding the heavy cream. Then, stir in the grated Gruyere cheese until it’s all melted and the sauce is beautifully smooth. Keeping the heat low is key to preventing the cheese from separating and ensures a perfectly creamy sauce every time.
The Final Toss to Bring It All Home
Gently toss the cooked pasta into the skillet with the sauce. Mix it all together until every strand is coated in that luscious, creamy goodness. If the sauce seems a little too thick, add a splash of the reserved pasta water to loosen it up to your desired consistency. Finally, season with salt, pepper, and fresh thyme.
Ready for the Table
Serve this beautiful pasta warm, with a generous sprinkle of freshly grated Parmesan cheese and a few extra thyme leaves for garnish. It’s one of those simple, heartwarming recipes that I hope you’ll love as much as we do.
A Gentle Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used. The values are calculated using a standard online calculator and are for informational purposes only.
A Few Lighter Twists on This Recipe
- Whole Wheat Pasta: For an easy boost of fiber, you can substitute the traditional spaghetti or linguine with a whole wheat variety. It adds a lovely nutty flavor that pairs well with the mushrooms.
- Lighter Cream Sauce: If you’re looking to reduce the fat content, you can use half-and-half or evaporated milk in place of the heavy cream. The sauce will still be wonderfully creamy, just a little lighter.
- Add More Veggies: Feel free to toss in some spinach or kale during the last few minutes of cooking for added nutrients and a pop of color.
How We Love to Serve It at Our Table
- With a Simple Green Salad: A crisp green salad with a light vinaigrette is the perfect fresh contrast to the rich and creamy pasta.
- Alongside Crusty Bread: I always love to have some warm, crusty bread on the side for soaking up every last bit of that delicious Gruyere cheese sauce.
- With a Protein: For a heartier meal, this pasta pairs wonderfully with grilled chicken or shrimp.
My Little Secrets for Perfect Pasta
- Overcooking the Pasta: Be sure to cook your pasta just until it’s al dente (firm to the bite), as it will continue to cook a little more when you toss it with the hot sauce.
- Rushing the Leeks and Mushrooms: The caramelization process is essential for developing the deep, sweet, and savory flavors that are the foundation of this dish. Don’t be tempted to turn up the heat to speed it up; low and slow is the way to go.
- Adding the Cheese on High Heat: If the sauce is too hot when you add the Gruyere, it can become grainy or separate. Always lower the heat before stirring in the cheese for a smooth, velvety finish.
For Savoring the Leftovers
If you have any leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend gently warming it in a skillet over low heat, adding a splash of milk or broth to help loosen up the sauce and bring back its creamy texture.
From My Kitchen to Yours
There’s something truly special about sharing a meal made with love. This creamy pasta is more than just a recipe; it’s a bowl of comfort and a chance to create new memories around the dinner table. I hope that when you make this dish, it brings as much warmth and joy to your kitchen as it does to mine.
Just in Case You Were Wondering…
What if I don’t have Gruyere cheese?
Of course! While Gruyere gives this dish its signature nutty and creamy flavor, you could also try a good quality white cheddar, fontina, or even a blend of Parmesan and mozzarella for a different but still delicious cheese sauce.
Can I try this with different mushrooms?
Absolutely. This recipe is wonderful with cremini or button mushrooms, but feel free to experiment with others! A mix of wild mushrooms like shiitake or oyster mushrooms would add an even deeper, earthier flavor to the dish.
Is this a good recipe to make ahead?
While this pasta is best enjoyed fresh, you can certainly prep the components ahead of time. You can slice the leeks and mushrooms and grate the cheese a day in advance to make the cooking process quicker for a weeknight dinner.
Print
Caramelized Leek and Mushroom Gruyere Pasta
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy, comforting pasta dish with caramelized leeks, earthy mushrooms, and rich Gruyere cheese—perfect for a cozy evening in.
Ingredients
- 12 oz spaghetti or linguine
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 medium leeks (white and light green parts only), thinly sliced
- 10 oz cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup vegetable broth
- 3/4 cup heavy cream
- 1 cup grated Gruyere cheese
- Salt and freshly ground black pepper, to taste
- 1 teaspoon fresh thyme leaves (optional)
- Freshly grated Parmesan, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup of pasta water before draining.
- In a large skillet, heat the butter and olive oil over medium heat. Add the sliced leeks and cook for 8–10 minutes until soft and golden.
- Add the mushrooms and cook for another 6–8 minutes until browned and caramelized. Stir in the minced garlic and cook for 1 minute.
- Pour in the vegetable broth, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes.
- Reduce the heat to low, add the heavy cream, and stir in the Gruyere cheese until melted and smooth.
- Toss in the cooked pasta and mix until coated. Add a splash of reserved pasta water if the sauce is too thick.
- Season with salt, pepper, and thyme. Serve warm, topped with freshly grated Parmesan and extra thyme leaves if desired.
Notes
Cook the leeks and mushrooms slowly to bring out their sweetness and deep flavor. Avoid adding the cheese over high heat to keep the sauce smooth and creamy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg
Keywords: caramelized leek, mushroom, gruyere pasta, creamy pasta, comfort food