Creamy Mushroom Gruyère Pasta Recipe

Introduction

This creamy mushroom Gruyere pasta is the ultimate comfort food for any day of the week. With caramelized leeks, tender mushrooms, and rich Gruyere cheese, it creates a luscious sauce that perfectly coats the pasta. It’s simple to make but feels indulgently special.

Ingredients

• 12 oz pasta (fettuccine or linguine recommended)
• 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, for garnish, optional)

Instructions

1. Step 1: Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
2. Step 2: In a large skillet, melt the butter with the olive oil over medium heat. Add the sliced leeks and cook, stirring occasionally, for 12-15 minutes until they are caramelized and soft.
3. Step 3: Add the sliced mushrooms to the skillet and cook for 6-8 minutes until they have released their moisture and are browned. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Step 4: Lower the heat 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 and smooth.
5. Step 5: Add the cooked pasta to the skillet and toss gently to coat it with the sauce. Use the reserved pasta water as needed to loosen the sauce and achieve the desired consistency.
6. Step 6: Stir in the remaining Gruyere cheese, then season with salt and freshly ground black pepper to taste.
7. Step 7: Serve immediately, garnished with chopped fresh parsley if desired for a lovely fresh touch.

Tips & Variations

• Use fresh Gruyere cheese for the best melting quality and flavor. Substitute with Swiss cheese if needed, though the flavor will be milder.
• For a vegetarian version, ensure your pasta does not contain eggs and use vegetable broth if adding any liquid broth.
• Add a splash of white wine when cooking the mushrooms for extra depth of flavor.
• Swap heavy cream for half-and-half to lighten the sauce, but it may be less rich and creamy.
• Top with toasted pine nuts or walnuts for added texture and nuttiness.

Storage

Store any 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 pasta water to revive the sauce. Avoid microwaving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, any long pasta like spaghetti or tagliatelle works well, but fettuccine or linguine hold the creamy sauce best.

Is it possible to make this gluten-free?

Absolutely. Just substitute the pasta with your favorite gluten-free variety and follow the recipe as usual.

Creamy Mushroom Gruyère Pasta Recipe

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★★★★★

4.8 from 118 reviews

This Creamy Mushroom Gruyere Pasta combines al dente fettuccine with caramelized leeks, sautéed mushrooms, and a rich, creamy Gruyere cheese sauce. Perfect for an indulgent comfort meal, this dish balances earthy flavors with a smooth, cheesy finish and a hint of garlic.

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

Ingredients

Scale 1x2x3x

Pasta

• 12 oz fettuccine or linguine pasta

Vegetables

• 2 large leeks, sliced (white and light green parts only)
• 8 oz cremini or button mushrooms, sliced
• 2 cloves garlic, minced

Dairy & Fats

• 1.5 cups Gruyere cheese, shredded
• 0.5 cups heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil

Seasoning & Garnish

• Salt, to taste
• Freshly ground black pepper, to taste
• Fresh parsley, chopped for garnish (optional)

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine or linguine and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
2. Caramelize the leeks: 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, stirring occasionally, until they become soft and caramelized.
3. Sauté mushrooms and garlic: Add the sliced mushrooms to the skillet with the leeks and cook for 6-8 minutes until the mushrooms soften and release their moisture. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
4. Create the creamy sauce: Reduce the heat to low and pour in the heavy cream. Stir in half of the shredded Gruyere cheese and continue stirring until the cheese melts fully, creating a creamy sauce.
5. Combine pasta and sauce: Add the cooked pasta to the skillet, tossing to coat it thoroughly with the sauce. Adjust the sauce consistency by gradually adding the reserved pasta water as needed. Stir in the remaining Gruyere cheese, and season with salt and freshly ground black pepper to taste.
6. Serve: Plate the pasta immediately and garnish with chopped fresh parsley if desired for a bright, fresh finish.

Notes

• Reserve pasta water to adjust the sauce thickness for a perfect creamy consistency.
• Using Gruyere cheese adds a nutty, meltable quality that elevates the pasta dish.
• If leeks are unavailable, substitute with finely sliced shallots or onion for a similar flavor base.
• For a vegetarian meal, ensure the butter is not processed with animal products if strict vegetarianism is followed.
• Serve immediately to enjoy the creamy texture at its best; the sauce will thicken as it cools.

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