Leek and Mushroom Gruyère Pasta Recipe
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.
- 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
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
- Prepare Ingredients: Slice the leeks, chop the cremini mushrooms, and mince the garlic to have all fresh components ready for cooking.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://nataliereeve.com/leek-and-mushroom-gruyere-pasta-recipe/
