Creamy Mushroom Gruyere Pasta for Ultimate Comfort Food Recipe

Introduction

This Creamy Mushroom Gruyere Pasta is the ultimate comfort food, combining tender pasta with rich, cheesy sauce and earthy mushrooms. It’s a simple yet indulgent dish perfect for cozy dinners or whenever you crave something warm and satisfying.

Ingredients

• 12 oz pasta (fettuccine or linguine for better texture)
• 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

1. Step 1: Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup of the pasta water, then drain and set the pasta aside.
2. 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 soft.
3. Step 3: Stir in the sliced mushrooms and cook for another 6-8 minutes until they release their moisture and become tender. Add the minced garlic and cook for 1 minute until fragrant.
4. Step 4: Reduce the heat to low and pour in the heavy cream along with half of the shredded Gruyere cheese. Stir continuously until the cheese melts and the sauce becomes creamy.
5. Step 5: Add the cooked pasta to the sauce, tossing gently to coat evenly. Adjust the sauce consistency by adding reserved pasta water a little at a time if needed.
6. Step 6: Stir in the remaining Gruyere cheese, then season with salt and freshly ground black pepper to taste.
7. Step 7: Serve immediately, garnished with chopped fresh parsley if desired.

Tips & Variations

• For extra depth, try using a mix of wild mushrooms instead of just cremini or button.
• If Gruyere is unavailable, Emmental or Swiss cheese can be good substitutes.
• Add a pinch of nutmeg to the sauce for a subtle warm flavor.
• Use gluten-free pasta if preferred to accommodate dietary needs.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to restore creaminess and prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegan?

You can make a vegan version by using plant-based cream and cheese alternatives, and replacing butter with a vegan-friendly oil or margarine.

Is it better to use fresh Gruyere or pre-shredded?

Freshly shredded Gruyere melts more smoothly and provides better flavor compared to pre-shredded, which often contains anti-caking agents that can affect texture.

Creamy Mushroom Gruyere Pasta for Ultimate Comfort Food Recipe

Print Recipe

★★★★★

4.5 from 129 reviews

This Creamy Mushroom Gruyere Pasta combines tender caramelized leeks and sautéed mushrooms in a rich, cheesy Gruyere cream sauce. Paired with perfectly cooked fettuccine or linguine, it’s the ultimate comfort food dish that’s both indulgent and satisfying, perfect for a cozy dinner at home.

• Author: lucas
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Pasta
• Method: Stovetop
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 12 oz fettuccine or linguine pasta

Vegetables

• 2 large leeks (white and light green parts only, sliced)
• 8 oz cremini or button mushrooms (sliced)
• 2 cloves garlic (minced)

Dairy & Fats

• 1.5 cups Gruyere cheese (shredded)
• 0.5 cups heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil

Seasonings & Garnish

• Salt (to taste)
• Freshly ground black pepper (to taste)
• Fresh parsley (chopped, optional for garnish)

Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
2. Caramelize Leeks: In a large skillet, melt the unsalted butter with the olive oil over medium heat. Add the sliced leeks and cook, stirring occasionally, for 12-15 minutes until they are softened and caramelized to a light golden brown.
3. Sauté Mushrooms and Garlic: Add the sliced mushrooms to the skillet and cook for 6-8 minutes until they release their moisture and begin to brown. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
4. Create Creamy Sauce: Reduce the heat to low. Pour in the heavy cream and sprinkle half of the shredded Gruyere cheese into the skillet. Stir continuously until the cheese melts completely and the sauce becomes creamy and smooth.
5. Combine Pasta and Sauce: Add the cooked pasta to the skillet with the creamy mushroom sauce. Toss to coat the pasta evenly. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
6. Finish and Season: Stir in the remaining Gruyere cheese, and season with salt and freshly ground black pepper to taste.
7. Serve: Plate the pasta immediately and garnish with chopped fresh parsley if desired. Serve warm for best flavor and texture.

Notes

• For the best flavor, use freshly grated Gruyere cheese rather than pre-shredded.
• If Gruyere is unavailable, Swiss cheese can be a substitute but alters the flavor slightly.
• Reserve some pasta water before draining as it helps to adjust the sauce’s consistency perfectly.
• Make sure to caramelize the leeks slowly to bring out their natural sweetness.
• This dish is best enjoyed immediately but can be reheated gently on the stovetop with a splash of cream or water.

Keywords: Creamy Mushroom Gruyere Pasta, comfort food pasta, caramelized leeks pasta, creamy cheese pasta, vegetarian pasta recipe, easy dinner ideas