EASY CARAMELIZED LEEK AND MUSHROOM GRUYERE PASTA: COZY GOURMET AT HOME

This pasta recipe is the perfect combination of rich, creamy indulgence and cozy comfort. Sweet caramelized leeks, earthy mushrooms, and nutty Gruyere cheese come together to create a dish that’s elegant enough for a dinner party yet simple enough for a weeknight meal.

The natural sweetness of the leeks paired with the savory mushrooms and creamy Gruyere sauce creates a luxurious yet approachable pasta. Whether served alone or as a side to roasted meats, this dish elevates any meal with minimal fuss.

WHY YOU’LL LOVE THIS RECIPE

• Cozy and indulgent: Creamy Gruyere sauce warms the soul.
• Gourmet but simple: Minimal ingredients, maximum flavor.
• Vegetarian-friendly: Packed with flavor, no meat needed.
• Perfect for entertaining: Elegant presentation, ready in under an hour.
• Customizable: Swap pasta types or add roasted vegetables for extra flair.

INGREDIENTS

• 12 oz pasta (fettuccine, tagliatelle, or your choice)
• 2 large leeks, cleaned and sliced thin
• 8 oz cremini or button mushrooms, sliced
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Gruyere cheese
• ¼ cup grated Parmesan cheese
• Salt and freshly cracked black pepper, to taste
• 1 teaspoon fresh thyme leaves, plus extra for garnish
• Optional: pinch of nutmeg for warmth

INSTRUCTIONS

1. Cook pasta.
   Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving ½ cup pasta water, and set aside.
2. Caramelize the leeks.
   In a large skillet, melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat. Add sliced leeks and a pinch of salt. Cook, stirring occasionally, for 10–12 minutes until soft and caramelized.
3. Cook the mushrooms.
   Push the leeks to one side of the skillet and add remaining butter and olive oil. Add mushrooms, cook for 5–7 minutes until golden brown, stirring occasionally. Combine with the leeks.
4. Add garlic and herbs.
   Stir in minced garlic and thyme. Cook for 1 minute until fragrant.
5. Make the creamy sauce.
   Pour in heavy cream, stirring to combine. Let simmer gently for 2–3 minutes to thicken slightly.
6. Incorporate cheese.
   Reduce heat to low. Gradually stir in Gruyere and Parmesan until melted and smooth. Adjust seasoning with salt, pepper, and a pinch of nutmeg if desired.
7. Combine pasta and sauce.
   Add cooked pasta to the skillet, tossing gently to coat. If the sauce is too thick, add reserved pasta water 1–2 tablespoons at a time until desired consistency is reached.
8. Serve warm.
   Plate pasta in shallow bowls. Garnish with fresh thyme and an extra sprinkle of Gruyere for a decadent presentation.

CHEF’S TIPS

• Use good quality Gruyere: Nutty and melting well, it elevates the dish.
• Clean leeks thoroughly: Sand can hide between layers.
• Don’t overcook pasta: Al dente pasta absorbs the sauce perfectly.
• Optional mix-ins: Add peas, roasted red peppers, or caramelized shallots for extra depth.

SERVING SUGGESTIONS

• Pair with a crisp green salad with vinaigrette to balance richness.
• Serve alongside roasted chicken or turkey for an elegant weeknight feast.
• Perfect for cozy autumn or winter nights with a glass of Chardonnay or Pinot Noir.

Caramelized Leek and Mushroom Gruyere Pasta

A cozy gourmet pasta featuring caramelized leeks, sautéed mushrooms, and a creamy Gruyere sauce, perfect for indulgent weeknight dinners.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, French

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

Pasta

• 12 oz pasta fettuccine, tagliatelle, or choice

Vegetables

• 2 large leeks cleaned and sliced
• 8 oz mushrooms cremini or button, sliced
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 3 cloves garlic minced
• 1 tsp fresh thyme leaves plus extra for garnish
• salt and black pepper to taste
• 1 tsp nutmeg optional

Sauce & Cheese

• 1 cup heavy cream
• 1 cup Gruyere cheese grated
• 0.25 cup Parmesan cheese grated

Equipment

• Large pot
• Large skillet
• Wooden spoon
• Grater
• Colander

Method

 

1. Cook pasta according to package instructions; reserve ½ cup pasta water.
2. Caramelize leeks in butter and olive oil over medium heat until soft and golden.
3. Add mushrooms and cook until golden brown; combine with leeks.
4. Stir in garlic and thyme; cook until fragrant.
5. Pour in cream and simmer 2–3 minutes to thicken.
6. Add Gruyere and Parmesan gradually, stirring until smooth.
7. Toss cooked pasta with sauce; add reserved pasta water if needed.
8. Serve warm, garnished with thyme and extra Gruyere.

Notes

Optional mix-ins: peas, roasted red peppers, or caramelized shallots. Best served immediately.