Leek, Mushroom, and Gruyère Pasta Recipe
Introduction
Leek Mushroom Gruyère Pasta is a comforting and flavorful dish that combines tender sautéed vegetables with rich cream and nutty cheese. It’s a perfect weeknight dinner that feels special without any fuss.
Ingredients
- 8 oz pasta
- 2 large leeks, cleaned and sliced
- 8 oz mushrooms, sliced
- 1 cup heavy cream
- 1 cup grated Gruyère cheese
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
Instructions
- Step 1: Cook the pasta according to package instructions until al dente. Drain and set aside, reserving a small cup of pasta water.
- Step 2: In a large skillet, heat olive oil or butter over medium heat. Add sliced leeks and mushrooms, sautéing until they soften and begin to brown, about 5-7 minutes.
- Step 3: Pour in the cream and bring to a gentle simmer. Stir in the grated Gruyère cheese until melted and smooth. Season with salt and pepper.
- Step 4: Toss the cooked pasta into the sauce, adding a little reserved pasta water if needed to loosen the sauce. Mix well to coat evenly.
- Step 5: Serve warm, garnished with additional cheese or fresh herbs if desired.
Tips & Variations
- Use a mix of mushrooms like cremini and shiitake for deeper flavor.
- Substitute Gruyère with Parmesan or Fontina if needed.
- For a lighter version, replace cream with half-and-half or a plant-based alternative.
- Add fresh thyme or parsley for a bright herbal note.
Storage
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of cream or water to restore creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta for this recipe?
Yes, this sauce pairs well with many pasta shapes like penne, fusilli, or farfalle. Choose your favorite or whatever you have on hand.
How do I clean leeks properly?
Leeks can be sandy. Slice them and then rinse thoroughly in a bowl of cold water, swishing to remove grit before draining.
PrintLeek, Mushroom, and Gruyère Pasta Recipe
Leek Mushroom Gruyère Pasta is a creamy, comforting dish that combines sautéed leeks and mushrooms with rich Gruyère cheese and cream, tossed together with perfectly cooked pasta. This recipe delivers a luscious blend of earthy and cheesy flavors, making it a delightful meal for any occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Ingredients
Vegetables
- 2 large leeks, white and light green parts, thinly sliced
- 8 oz (225g) mushrooms, sliced
Pasta
- 12 oz (340g) dry pasta (such as fettuccine or tagliatelle)
Dairy
- 1 cup (240 ml) heavy cream
- 1 cup (100g) Gruyère cheese, grated
- 2 tbsp unsalted butter
Additional Ingredients
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tbsp olive oil
Instructions
- Prepare the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water.
- Sauté the leeks: In a large skillet, heat olive oil and butter over medium heat. Add the sliced leeks and cook, stirring occasionally, until they are softened and starting to caramelize, about 5-7 minutes.
- Cook the mushrooms: Add the sliced mushrooms to the skillet with the leeks. Continue to sauté until the mushrooms are browned and their moisture has evaporated, approximately 6-8 minutes. Season with salt and black pepper to taste.
- Add cream and cheese: Lower the heat to medium-low and pour in the heavy cream, stirring to combine. Let the cream warm through for 2 minutes. Gradually add the grated Gruyère cheese, stirring until melted and forming a smooth sauce.
- Toss pasta with sauce: Add the cooked pasta to the skillet with the leek and mushroom cream sauce. Toss well to coat the pasta evenly. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Adjust seasoning and serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, optionally garnished with extra grated Gruyère or fresh herbs.
Notes
- Use fresh, firm leeks and mushrooms for the best flavor and texture.
- Gruyère cheese can be substituted with Swiss or Emmental if needed.
- Reserve pasta water to loosen sauce as needed without watering down flavor.
- For a lighter option, substitute heavy cream with half-and-half or whole milk, but the sauce may be less rich.
- This dish pairs well with a crisp green salad or roasted vegetables.
Keywords: Leek mushroom pasta, creamy Gruyère pasta, vegetarian pasta recipe, creamy mushroom pasta, Gruyère cheese pasta
