Description
This Caramelized Leek & Mushroom Gruyere Pasta is the ultimate comfort food that blends creamy, earthy, and nutty flavors in a single elegant dish. With sweet golden leeks, savory sautéed mushrooms, and melted Gruyere cheese wrapped around ribbons of fettuccine, this easy dinner idea is perfect for cozy nights or impressing guests. Whether you need a quick dinner recipe or are exploring new food ideas for your next gathering, this pasta will never disappoint. A must-try for anyone craving an easy recipe packed with depth, balance, and rich flavor.
Ingredients
12 oz fettuccine pasta
2 large leeks (white and light green parts only), thinly sliced
10 oz cremini mushrooms, sliced
5 oz shiitake mushrooms, sliced
1 cup Gruyere cheese, shredded
1 cup heavy cream
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cloves garlic, minced
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
2 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese (optional)
Instructions
1. Slice and rinse the leeks thoroughly to remove grit. Pat dry.
2. Heat olive oil and butter in a large skillet over medium heat. Add leeks and a pinch of salt. Cook for 15–20 minutes, stirring occasionally, until caramelized and golden.
3. Add mushrooms to the pan. Increase heat slightly. Let them brown undisturbed for 2–3 minutes, then sauté until fully cooked, about 8–10 minutes. Add garlic in the last minute.
4. Pour in the heavy cream. Reduce heat to low and let it simmer gently for 3–5 minutes. Stir in shredded Gruyere until fully melted. Season with salt and pepper.
5. In the meantime, cook the fettuccine in salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain.
6. Toss the pasta with the sauce. Add a splash of pasta water if needed to loosen the sauce. Stir in parsley and Parmesan if using.
7. Serve hot, garnished with extra parsley and black pepper.
Notes
Caramelizing the leeks slowly is key to unlocking their natural sweetness—don’t rush it.
Freshly shredded Gruyere melts better and gives a smoother, silkier sauce than pre-shredded cheese.
Reserve pasta water before draining—it helps adjust sauce consistency and makes it cling to the pasta better.
Nutrition
- Serving Size: 1 plate
- Calories: 560
- Sugar: 5g
- Sodium: 390mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 95mg