Description
This Ultimate Mushroom Gruyere Pasta is a rich and creamy dish combining tender sautéed mushrooms and leeks with luscious Gruyere cheese sauce. Perfectly cooked al dente pasta is tossed in a velvety blend of heavy cream and melted Gruyere, creating a comforting and decadent meal that’s both elegant and easy to make. Garnished with fresh parsley, it’s an ideal dish for mushroom lovers seeking a savory, sophisticated vegetarian dinner.
Ingredients
Scale
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
- Fresh parsley, chopped for garnish (optional)
Dairy & Fats
- 1.5 cups Gruyere cheese, shredded
- 0.5 cups heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
Seasoning
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare Ingredients: Clean and slice the mushrooms. Slice the leeks, using only the white and light green parts. Mince the garlic cloves. Shred the Gruyere cheese and chop the fresh parsley for garnish. Set all aside ready for cooking.
- Cook Pasta: Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve one cup of the starchy pasta cooking water. Drain the pasta and set aside without rinsing.
- Sauté Mushrooms and Aromatics: Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat. Add half of the mushrooms in a single layer and cook without stirring for 3 to 5 minutes until golden brown. Stir and cook until tender, then remove and set aside. Repeat the process with the remaining mushrooms using the remaining 1 tablespoon olive oil. Reduce heat to medium, add the final tablespoon of butter, then sauté the sliced leeks for 2 to 3 minutes until translucent. Add minced garlic and cook for an additional minute until fragrant. If not using wine, add a splash of the reserved pasta water to deglaze the pan, scraping up any browned bits.
- Build the Gruyere Sauce: Pour the heavy cream into the skillet and bring it to a gentle simmer. Season with salt and freshly ground black pepper to taste. Lower the heat to low, then gradually add the shredded Gruyere cheese in small handfuls, stirring constantly until smoothly melted before adding more. Avoid boiling the sauce vigorously. Fold the reserved browned mushrooms back into the cheese sauce for full flavor.
- Combine Pasta and Sauce: Add the cooked pasta directly into the skillet with the Gruyere sauce and mushrooms. Toss vigorously to ensure each strand is thoroughly coated in the creamy sauce. If the sauce appears too thick, gradually add reserved pasta water a little at a time while tossing, until the desired creamy consistency is reached.
- Serve: Taste and adjust seasoning as needed. Stir most of the chopped fresh parsley into the pasta, reserving some for garnish. Serve immediately in warm bowls, topped with remaining fresh parsley and a fresh grind of black pepper.
Notes
- Do not rinse pasta after cooking to preserve the starch that helps bind the sauce.
- Cooking mushrooms in batches ensures they brown nicely instead of steaming.
- Gruyere cheese melts smoothly, but add it gradually over low heat to avoid graininess.
- Use reserved pasta water to loosen the sauce if it thickens too much.
- Fresh parsley adds a bright contrast to the rich sauce—do not skip it if possible.
- For a vegan version, substitute heavy cream and Gruyere with plant-based alternatives and use vegan butter or olive oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French-inspired
Keywords: mushroom pasta, gruyere cheese sauce, creamy pasta recipe, vegetarian pasta, easy dinner, leek and mushroom pasta
