Creamy Mushroom Gruyere Pasta for Ultimate Comfort Food Recipe

Introduction

This Creamy Mushroom Gruyere Pasta is the ultimate comfort food, blending rich cheese with tender mushrooms and caramelized leeks. It’s easy to prepare and perfect for a cozy dinner that feels special without requiring hours in the kitchen.

Ingredients

• 12 oz pasta (fettuccine or linguine)
• 2 large leeks, sliced (white and light green parts only)
• 8 oz mushrooms (cremini or button), sliced
• 2 cloves garlic, minced
• 1.5 cups Gruyere cheese, shredded
• 0.5 cups heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Step 1: Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup of the pasta water, then drain and set the pasta aside.
2. Step 2: In a large skillet, melt the butter and heat the olive oil over medium heat. Add the sliced leeks and cook for 12-15 minutes until they are soft and caramelized.
3. Step 3: Stir in the sliced mushrooms and cook for an additional 6-8 minutes, until they release their moisture and begin to brown.
4. Step 4: Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. Step 5: Reduce the heat to low and pour in the heavy cream along with half of the shredded Gruyere cheese. Stir continuously until the cheese melts and the sauce becomes creamy.
6. Step 6: Add the cooked pasta to the skillet and toss to coat evenly with the sauce. If the sauce is too thick, add reserved pasta water a little at a time to reach the desired consistency.
7. Step 7: Stir in the remaining Gruyere cheese and season with salt and freshly ground black pepper to taste.
8. Step 8: Serve immediately, garnished with chopped fresh parsley if desired.

Tips & Variations

• For added depth, try using a mix of wild mushrooms like shiitake or oyster alongside cremini.
• Swap Gruyere for fontina or mozzarella for a milder cheese flavor.
• Adding a pinch of nutmeg to the sauce complements the creaminess beautifully.
• Use gluten-free pasta to make this recipe gluten-free without sacrificing flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave with a splash of cream or reserved pasta water to restore the sauce’s creamy texture. You can also freeze portions for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, while fettuccine or linguine are recommended for their texture, you can use any pasta shape you prefer. Just adjust cooking times accordingly.

Is it necessary to reserve pasta water?

Reserving pasta water is helpful because its starch content helps loosen and thicken the sauce, ensuring it clings nicely to the pasta without being too thick or watery.

Creamy Mushroom Gruyere Pasta for Ultimate Comfort Food Recipe

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★★★★★

4.7 from 76 reviews

This Creamy Mushroom Gruyere Pasta is the ultimate comfort food, combining tender pasta with a rich and velvety Gruyere cheese sauce infused with caramelized leeks, sautéed mushrooms, and garlic. Perfect for a cozy dinner, this dish balances earthy flavors with creamy indulgence for a satisfying meal.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

For the Pasta

• 12 oz Fettuccine or Linguine pasta

For the Flavor Base

• 2 large Leeks, sliced (white and light green parts only)
• 8 oz Mushrooms (cremini or button), sliced
• 2 cloves Garlic, minced

For the Sauce

• 1.5 cups Gruyere Cheese, shredded
• 0.5 cups Heavy Cream

For Cooking

• 2 tablespoons Unsalted Butter
• 2 tablespoons Olive Oil

Seasonings and Garnish

• Salt and freshly ground Black Pepper, to taste
• Fresh Parsley, chopped (optional)

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, usually about 8-10 minutes depending on the pasta type. Reserve 1/2 cup of the pasta cooking water before draining the pasta. Set the drained pasta aside.
2. Caramelize the leeks: In a large skillet, melt the unsalted butter over medium heat and add the olive oil. Add the sliced leeks and cook for 12-15 minutes, stirring occasionally, until they are soft and caramelized, developing a rich, sweet flavor.
3. Sauté mushrooms and garlic: Add the sliced mushrooms to the skillet with the leeks and cook for 6-8 minutes, until the mushrooms have released their juices and become tender. Stir in the minced garlic and cook for an additional 1 minute until fragrant, taking care not to burn the garlic.
4. Make the creamy Gruyere sauce: Reduce the heat to low and pour in the heavy cream. Add half of the shredded Gruyere cheese and stir continuously until the cheese melts and the sauce becomes smooth and creamy.
5. Toss pasta with sauce: Add the cooked pasta to the skillet and toss to coat it evenly with the creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached. Stir in the remaining Gruyere cheese, then season the dish with salt and freshly ground black pepper to taste.
6. Serve: Plate the pasta immediately and garnish with freshly chopped parsley if desired. Serve warm for best flavor and texture.

Notes

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• You can freeze portions for up to 2 months; reheat gently with a splash of cream or reserved pasta water to revive the sauce.
• Use fresh Gruyere cheese for the best creamy melting texture.
• Adjust seasoning carefully since Gruyere cheese can be salty.
• For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.

Keywords: Gruyere pasta, creamy mushroom pasta, comfort food, leek pasta, vegetarian pasta recipe