Why You’ll Love Caramelized Leek & Mushroom Gruyere Pasta Recipe

I like this recipe because it feels gourmet while still being simple enough for a weeknight. I enjoy how the leeks turn soft and sweet, the mushrooms add depth, and the Gruyere melts into a smooth, luxurious sauce. It’s satisfying, cozy, and perfect when I want a meatless meal that doesn’t feel like a compromise.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 tablespoon olive oil
2 tablespoons unsalted butter
2 large leeks, white and light green parts only, sliced
8 ounces cremini or baby bella mushrooms, sliced
2 cloves garlic, minced
1 cup heavy cream
1 cup shredded Gruyere cheese
8 ounces fettuccine or tagliatelle
1 teaspoon fresh thyme (or ½ tsp dried)
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley (for garnish)
Optional: extra grated Gruyere or Parmesan for topping

Directions

I start by slicing the leeks and rinsing them thoroughly to remove any grit, then pat them dry.
In a large skillet over medium-low heat, I melt the butter with the olive oil and add the leeks. I cook them slowly for about 10 to 12 minutes, stirring occasionally, until they’re soft and golden.
I add the mushrooms to the skillet and let them cook undisturbed for 3 to 4 minutes, then stir and continue cooking until they’re nicely browned.
I add the garlic and cook for another 1 to 2 minutes until fragrant.
I pour in the heavy cream and bring it to a gentle simmer.
I stir in the shredded Gruyere and cook until the cheese melts and the sauce becomes smooth. I season with salt, pepper, and thyme.
While the sauce cooks, I boil the pasta in salted water until al dente, reserving about ½ cup of the pasta water before draining.
I add the pasta to the sauce and toss gently, adding a little reserved pasta water as needed to loosen the sauce.
I serve it hot, garnished with fresh parsley and extra cheese if desired.

Servings and Timing

I usually get 4 servings from this recipe. Prep time takes about 10 minutes, cook time is around 20 minutes, and the total time comes to roughly 30 minutes.

Variations

I sometimes use a mix of mushrooms for extra depth of flavor. When I want a sharper cheese profile, I replace part of the Gruyere with Parmesan. I also like adding spinach or peas at the end for a pop of color and freshness.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to three days. When reheating, I warm it gently on the stovetop or in the microwave with a splash of cream or milk to loosen the sauce.

FAQs

Do I have to use Gruyere cheese?

I prefer Gruyere for its nutty flavor, but I can substitute Swiss or a mild white cheddar.

How do I clean leeks properly?

I slice them first, then rinse thoroughly in water to remove trapped dirt.

Can I use dried thyme?

I can use dried thyme, and I reduce the amount to about half.

What pasta works best?

I like fettuccine or tagliatelle, but any long pasta works well.

Can I make this lighter?

I can use half-and-half instead of heavy cream, though the sauce will be thinner.

Does the sauce thicken as it sits?

I notice it thickens slightly, which is why pasta water helps loosen it.

Can I add protein?

I sometimes add roasted chickpeas or sautéed tofu for extra substance.

Is this good for entertaining?

I think it’s great for guests because it feels elegant and comforting.

Can I make it gluten-free?

I use gluten-free pasta and keep everything else the same.

What should I serve with this pasta?

I like serving it with a simple green salad or roasted vegetables.

Conclusion

I keep this Caramelized Leek & Mushroom Gruyere Pasta in my rotation because it’s rich, comforting, and full of deep flavor without being complicated. It’s one of those dishes that feels special every time I make it, even on an ordinary weeknight.