Description

A creamy and comforting Caramelized Leek & Mushroom Gruyere Pasta with sweet, slow-cooked leeks, savory mushrooms, and a rich, nutty Gruyere cheese sauce that feels elegant yet easy.

Ingredients

1 tablespoon olive oil

2 tablespoons unsalted butter

2 large leeks, white and light green parts only, sliced and cleaned

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 pasta

1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)

Salt and freshly ground black pepper, to taste

1 tablespoon chopped fresh parsley, for garnish

Optional: extra grated Gruyere or Parmesan cheese for topping

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Instructions

Slice leeks and rinse thoroughly to remove grit. Pat dry.
Heat olive oil and butter in a large skillet over medium-low heat. Add leeks and cook slowly for 10–12 minutes, stirring occasionally, until soft and golden.
Add mushrooms and cook undisturbed for 3–4 minutes, then stir and continue cooking until browned.
Add garlic and cook for 1–2 minutes until fragrant.
Pour in heavy cream and bring to a gentle simmer.
Stir in Gruyere cheese and cook until melted and smooth.
Season with salt, pepper, and thyme.
Meanwhile, cook pasta in salted water until al dente, reserving 1/2 cup pasta water.
Add pasta to the sauce and toss gently, adding reserved pasta water as needed to loosen.
Serve hot, garnished with parsley and extra cheese if desired.

Notes

Cook leeks slowly for best sweetness and flavor.

Use reserved pasta water to adjust sauce consistency.

Swiss or mild white cheddar can replace Gruyere if needed.

Add spinach or peas at the end for extra color.

Reheat gently with a splash of cream or milk.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 540
Sugar: 6 g
Sodium: 420 mg
Fat: 32 g
Saturated Fat: 18 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 3 g
Protein: 18 g
Cholesterol: 85 mg