Caramelized Leek Mushroom Gruyere Pasta (Printable)
Sweet caramelized leeks and sautéed mushrooms in a creamy Gruyère sauce over tender pasta.
# What You'll Need:
→ Vegetables
01 - 2 large leeks, cleaned and thinly sliced
02 - 9 ounces cremini or button mushrooms, cleaned and sliced
03 - 2 cloves garlic, minced
→ Pasta
04 - 12 ounces pasta such as tagliatelle or fettuccine
→ Dairy & Cheese
05 - 5 ounces Gruyère cheese, freshly grated
06 - 1/4 cup heavy cream
07 - 2 tablespoons unsalted butter
→ Seasoning & Oils
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon salt, plus extra for boiling water
10 - Freshly ground black pepper, to taste
11 - 1/4 teaspoon nutmeg, optional
12 - 2 tablespoons chopped fresh parsley, for garnish
# Directions:
01 - Fill a large pot with salted water and bring to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup pasta cooking water, then drain and set aside.
02 - While pasta cooks, heat 1 tablespoon olive oil and butter in a large skillet over medium heat. Add sliced leeks and a pinch of salt. Cook slowly, stirring frequently, for 10 to 12 minutes until leeks are softened and golden. Remove leeks from skillet and set aside.
03 - Add remaining 1 tablespoon olive oil to the same skillet. Add mushrooms and cook over medium-high heat, stirring occasionally, for 7 to 8 minutes until browned and all moisture has evaporated.
04 - Add minced garlic to the mushrooms and sauté for 1 minute until aromatic. Return the caramelized leeks to the skillet and mix until combined.
05 - Lower the heat to medium. Stir in heavy cream and half of the reserved pasta water. Simmer, stirring gently, for 2 to 3 minutes until the sauce begins to thicken slightly.
06 - Add the drained pasta to the skillet. Sprinkle with Gruyère cheese and mix gently until cheese is fully melted and noodles are evenly coated. Add additional reserved pasta water as needed for desired sauce consistency.
07 - Season the pasta with freshly ground black pepper and nutmeg if using. Taste and adjust salt as needed.
08 - Portion pasta immediately into serving bowls and garnish with chopped fresh parsley.
# Expert Tips:
01 -
- The caramelized leeks bring a buttery, mellow sweetness that transforms the whole dish.
- It feels fancy but comes together without too much fuss—ideal for impressing with minimal stress.
02 -
- Rushing the leeks means missing out on their deep, caramel-headed magic—they need time and patience.
- Reserving some pasta water is non-negotiable for getting that silky sauce just right.
03 -
- Choose wide noodles, and don’t overcook the pasta—al dente is everything in a creamy sauce.
- Grate cheese fine so it melts smoothly; pre-grated just doesn’t cut it here.