Leek, 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
Scale
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
Find it online: https://cookwithyana.com/leek-mushroom-and-gruyere-pasta-recipe/
