Leek and Mushroom Gruyère Pasta Recipe

Introduction

This Leek and Mushroom Gruyere Pasta is a comforting and elegant dish that combines earthy mushrooms, tender leeks, and creamy Gruyere cheese. It’s perfect for a cozy weeknight dinner or when you want something simple yet special.

Ingredients

• 8 oz fettuccine or penne pasta
• 2 medium leeks, sliced
• 8 oz fresh cremini mushrooms, chopped
• 1 cup Gruyere cheese, grated
• 1 cup heavy cream
• 3 cloves garlic, minced
• 2 tbsp butter
• Salt & pepper to taste

Instructions

1. Step 1: Prepare your ingredients by slicing the leeks, chopping the mushrooms, and mincing the garlic.
2. Step 2: Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
3. Step 3: In a large skillet over medium heat, melt the butter. Sauté the leeks for about 5 minutes until soft; add mushrooms and cook until browned.
4. Step 4: Pour in heavy cream and stir well. Gradually add Gruyere cheese while stirring until melted and smooth. Adjust consistency with reserved pasta water if needed.
5. Step 5: Add cooked pasta to the skillet and toss everything together until well coated.
6. Step 6: Serve warm, garnished with additional grated Gruyere if desired.

Tips & Variations

• For a lighter version, substitute half the heavy cream with milk or use a plant-based cream alternative.
• Try adding fresh thyme or parsley for a herbal note.
• If Gruyere is unavailable, Swiss or Emmental cheese can be good substitutes.
• To make this dish vegan, use vegan cheese and cream alternatives and replace butter with olive oil.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan on low heat, adding a splash of cream or water to bring back creaminess. Avoid microwaving directly as it may cause the cheese sauce to separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, fettuccine and penne work well, but feel free to use any pasta shape you prefer. Just adjust cooking times as needed.

How can I make this dish gluten-free?

Simply substitute the pasta with your favorite gluten-free variety, and ensure any other ingredients, such as broth if used, are also gluten-free.

Leek and Mushroom Gruyère Pasta Recipe

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★★★★★

4.5 from 89 reviews

This Leek and Mushroom Gruyere Pasta is a comforting and creamy dish featuring sautéed leeks and mushrooms combined with melted Gruyere cheese in a luscious heavy cream sauce, tossed with al dente pasta for a rich and flavorful meal perfect for any occasion.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

Pasta

• 8 oz fettuccine or penne pasta

Vegetables

• 2 medium leeks, sliced
• 8 oz fresh cremini mushrooms, chopped
• 3 cloves garlic, minced

Dairy and Fats

• 1 cup Gruyere cheese, grated
• 1 cup heavy cream
• 2 tbsp butter

Seasonings

• Salt & pepper to taste

Instructions

1. Prepare Ingredients: Slice the leeks, chop the cremini mushrooms, and mince the garlic to have all fresh components ready for cooking.
2. Cook Pasta: Boil the fettuccine or penne according to the package instructions until al dente. Before draining, reserve ½ cup of the pasta cooking water to help adjust sauce consistency later.
3. Sauté Vegetables: In a large skillet over medium heat, melt the butter. Add the sliced leeks and sauté for about 5 minutes until they become soft and tender. Then add the chopped mushrooms and cook until they are browned and their moisture has evaporated, enhancing their flavor.
4. Create Sauce: Pour in the heavy cream and stir well to combine with the vegetables. Gradually incorporate the grated Gruyere cheese, stirring constantly until it melts smoothly into the cream, creating a rich and creamy sauce. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.
5. Toss Pasta: Add the cooked pasta directly to the skillet with the sauce and vegetables. Toss thoroughly to coat the pasta evenly with the cheesy leek and mushroom sauce.
6. Serve: Serve the pasta warm, optionally garnished with extra grated Gruyere cheese for an added touch of richness and flavor.

Notes

• Leeks must be well cleaned, as they can hold grit between the layers.
• Use fresh Gruyere cheese for the best melting quality and flavor.
• Adjust the consistency of the sauce by adding reserved pasta water gradually.
• Fettuccine or penne both work well; choose based on texture preference.
• For a lighter version, substitute heavy cream with half-and-half or a lower-fat cream alternative.

Keywords: Leek pasta, mushroom pasta, Gruyere pasta, creamy pasta, vegetarian pasta, comfort food, easy weeknight dinner