Dinner

Creamy Mushroom Gruyere Pasta for Ultimate Comfort Food Recipe

ByElena Hart December 7, 2025December 7, 2025

Introduction

This Creamy Mushroom Gruyere Pasta is the ultimate comfort food, combining tender pasta with a rich, cheesy sauce loaded with caramelized leeks and savory mushrooms. It’s perfect for a cozy night in or anytime you crave something warm and satisfying.

A black bowl holds creamy fettuccine pasta mixed with a light beige sauce, topped with browned mushroom slices scattered evenly on the surface. The mushrooms have a slightly shiny texture from cooking, and there are small green parsley pieces sprinkled sporadically on top. Light shavings of white Parmesan cheese are spread across the dish, adding texture and contrast. The bowl sits on a wooden surface with a gray cloth next to it, but the background is changed to a white marbled texture. The overall look shows a rich, comforting pasta dish with varied textures from soft pasta, creamy sauce, tender mushrooms, and grated cheese. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz pasta (fettuccine or linguine)
2 large leeks (sliced; use only white and light green parts)

8 oz mushrooms (cremini or button, sliced)
2 cloves garlic (minced)

1.5 cups Gruyere cheese (shredded)
0.5 cups heavy cream

2 tablespoons unsalted butter
2 tablespoons olive oil
Salt and freshly ground black pepper (to taste)

Fresh parsley (chopped for garnish, optional)

Instructions

Step 1: Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
Step 2: In a skillet, melt the butter and heat the olive oil over medium heat. Add the sliced leeks and cook for 12–15 minutes until they are caramelized and tender.

Step 3: Stir in the sliced mushrooms and cook for 6–8 minutes until they’re softened. Add the minced garlic and cook for 1 minute until fragrant.
Step 4: Reduce the heat to low and pour in the heavy cream along with half of the Gruyere cheese. Stir continuously until the cheese melts and the sauce becomes creamy.
Step 5: Add the cooked pasta to the sauce, stirring to coat the noodles evenly. Adjust the sauce consistency by adding reserved pasta water as needed.

Step 6: Stir in the remaining Gruyere cheese, then season with salt and freshly ground black pepper to taste.
Step 7: Serve immediately, garnished with chopped fresh parsley if desired.

Tips & Variations

For deeper flavor, try using a mix of wild mushrooms such as shiitake or oyster along with cremini.

If Gruyere isn’t available, Swiss or fontina cheese can be good substitutes.
Adding a splash of white wine before the cream can brighten the sauce.
For a lighter option, substitute half of the heavy cream with whole milk.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a little cream or pasta water to loosen the sauce and prevent it from drying out.

How to Serve

A bowl filled with creamy fettuccine pasta forms the base layer, coated in a rich white sauce with smooth, glossy texture. On top of the pasta, there are golden brown sautéed mushroom slices spread evenly, shiny with a slight crispness. The entire dish is sprinkled with finely grated pale yellow cheese and small green parsley leaves, adding a fresh touch of color. The bowl is white, placed on a white marbled surface with a soft cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any long pasta like spaghetti, tagliatelle, or pappardelle will work well. Choose pasta shapes that hold sauce nicely for the best texture.

Is it possible to make this dish vegan or dairy-free?

You can substitute the Gruyere and heavy cream with plant-based cheese alternatives and coconut cream or cashew cream, but the flavor and texture will differ from the original recipe.

Elena Hart