Caramelized Leek and Mushroom Gruyere Pasta: A Creamy, Gourmet Delight
There’s something magical about the scent of leeks and mushrooms caramelizing slowly—it fills the kitchen with warmth and nostalgia. This creamy Gruyere pasta was a special dinner my mom made when we needed a little comfort and a touch of luxury. It’s rich, earthy, and melts in your mouth.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
Ingredients
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12 oz pasta (penne or fettuccine work well)
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2 leeks, sliced thin (white and light green parts only)
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8 oz mushrooms (cremini or button), sliced
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2 tbsp butter
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1 tbsp olive oil
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1 garlic clove, minced
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¾ cup grated Gruyere cheese
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½ cup heavy cream
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Salt & black pepper to taste
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Optional: fresh thyme or parsley for garnish
Instructions
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Cook pasta until al dente. Reserve ½ cup pasta water.
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In a large skillet, heat butter and olive oil over medium-low. Add leeks, a pinch of salt, and cook slowly until golden (about 15 minutes).
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Add mushrooms and garlic, cook until soft and slightly browned.
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Stir in cream and Gruyere. Let melt into a smooth sauce.
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Toss in the pasta with some reserved water to bring it all together.
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Season with salt and pepper, and garnish if desired.
Notes
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Don’t rush the leeks—slow cooking brings out their natural sweetness.
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Add a splash of white wine for extra depth.
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Great with whole wheat pasta or even gluten-free options.
Nutrition
- Calories: 450 kcal per serving
- Fat: 20g
- Carbohydrates: 50g
- Protein: 15g