Creamy Mushroom Gruyere Pasta for Ultimate Comfort Food Recipe
This Creamy Mushroom Gruyere Pasta combines tender fettuccine with a luscious sauce made from caramelized leeks, sautéed mushrooms, and rich Gruyere cheese. Enhanced with garlic and finished with fresh parsley, this dish offers ultimate comfort through its creamy texture and savory flavors, perfect for a satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: French-inspired
Ingredients
Scale
Pasta
- 12 oz Fettuccine or Linguine pasta
Vegetables
- 2 large Leeks (white and light green parts only, sliced)
- 8 oz Mushrooms (cremini or button, sliced)
- 2 cloves Garlic (minced)
Cheese and Dairy
- 1.5 cups Gruyere Cheese (shredded)
- 0.5 cups Heavy Cream
- 2 tablespoons Unsalted Butter
Oils and Seasonings
- 2 tablespoons Olive Oil
- Salt (to taste)
- Freshly Ground Black Pepper (to taste)
Garnish
- Fresh Parsley (chopped, optional)
Instructions
- Cook the pasta: In a large pot of salted boiling water, cook the pasta until al dente, according to package instructions. Reserve 1/2 cup of the pasta cooking water before draining, then drain the pasta and set aside.
- Caramelize the leeks: In a skillet over medium heat, melt the unsalted butter along with the olive oil. Add the sliced leeks and cook them gently for 12-15 minutes, stirring occasionally, until they become soft and caramelized, developing a sweet and rich flavor.
- Sauté the mushrooms and garlic: Add the sliced mushrooms to the skillet with the caramelized leeks and cook for 6-8 minutes until they release their moisture and become tender. Then stir in the minced garlic and cook for an additional 1 minute until fragrant, taking care not to burn the garlic.
- Create the creamy sauce: Reduce the heat to low and pour in the heavy cream. Add half of the shredded Gruyere cheese and stir continuously until the cheese melts thoroughly and the sauce turns smooth and creamy.
- Combine pasta and sauce: Add the cooked pasta into the skillet with the creamy mushroom sauce. Toss well to evenly coat the pasta. Use the reserved pasta water as needed to adjust the consistency of the sauce for a silky texture.
- Finish with cheese and seasoning: Stir in the remaining Gruyere cheese, and season the dish with salt and freshly ground black pepper to taste. Mix until everything is well combined and creamy.
- Serve: Plate the creamy mushroom Gruyere pasta immediately. Garnish with freshly chopped parsley if desired for a fresh, colorful finish.
Notes
- For best texture, use fettuccine or linguine as they hold the creamy sauce well.
- Caramelizing the leeks slowly is key to developing the depth of flavor.
- Reserved pasta water helps loosen the sauce without diluting the flavor.
- You can substitute Gruyere with Emmental or another mild melting cheese if unavailable.
- For a lighter version, substitute heavy cream with half-and-half or a blend of milk and cream.
- Serve immediately to enjoy the creaminess at its best; reheating may cause sauce separation.
Keywords: Creamy pasta, Mushroom pasta, Gruyere cheese pasta, Comfort food, Fettuccine recipe, Easy dinner, Vegetarian pasta
