Creamy Mushroom Gruyere Pasta for Ultimate Comfort Food Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
