Dinner

Caramelized Leek and Mushroom Pasta with Gruyère Recipe

Byluca Carter November 10, 2025November 10, 2025

Introduction

This caramelized leek mushroom pasta is a creamy, comforting dish perfect for a cozy weeknight dinner. The sweet caramelized leeks complement the earthy mushrooms, all coated in a luscious Gruyere cheese sauce. It’s simple to make yet feels special enough to serve guests.

A close-up view of a black bowl filled with spaghetti pasta, topped with several browned and slightly crispy mushroom slices, sprinkled with grated cheese, and garnished with bright green parsley leaves. The pasta looks creamy and mixed with small bits of herbs. The background shows a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz pasta (linguine or fettuccine)
2 large leeks, trimmed, halved, and sliced thinly (white and light green parts only)

8 oz cremini or button mushrooms, cleaned and sliced
1 ½ cups shredded Gruyere cheese

2 cloves garlic, minced
2 tbsp olive oil

2 tbsp unsalted butter
¼ cup white wine (optional)
½ cup heavy cream

Salt and pepper to taste
1 tsp fresh thyme for garnish (optional)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving ½ cup of the pasta water.

Step 2: Heat the butter in a large skillet over medium heat. Add the sliced leeks and sauté for 8-10 minutes, stirring occasionally, until golden and caramelized.
Step 3: Push the leeks to one side of the skillet and add the olive oil. Toss in the mushrooms and garlic, cooking for 5-7 minutes until browned and tender. Mix everything together.
Step 4: Optional: Pour in the white wine and scrape any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until reduced.

Step 5: Lower the heat and stir in the heavy cream and reserved pasta water. Sprinkle in the Gruyere cheese, stirring until melted and creamy. Season with salt and pepper to taste.
Step 6: Add the cooked pasta to the skillet and toss to coat evenly in the sauce. Cook for 1-2 minutes to let the flavors meld.
Step 7: Plate the pasta and garnish with fresh thyme. Serve immediately and enjoy!

Tips & Variations

Use white wine sparingly or substitute with vegetable broth if you prefer to avoid alcohol.
Gruyere cheese can be swapped with fontina or mozzarella for a different flavor profile.
Add a pinch of chili flakes when sautéing for a subtle spicy kick.

For a vegan version, use a plant-based cream and cheese substitute, and replace butter with olive oil.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce if needed. Avoid microwaving at high heat to maintain texture.

How to Serve

A close-up view of a plate of spaghetti pasta in a white bowl, showing about three layers of long, yellow noodles lightly coated with a creamy sauce at the bottom and middle layers. On top of the pasta, there are several grilled mushroom slices with a brown and slightly charred texture, scattered evenly. Fresh green parsley leaves are placed on the very top, adding a touch of color, along with a sprinkle of grated white cheese and coarse black pepper over the entire dish. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, this recipe works well with various long pastas like spaghetti or fettuccine. Short pasta like penne can also be used but may change the texture slightly.

What if I don’t have Gruyere cheese?

You can substitute Gruyere with other melting cheeses such as fontina, mozzarella, or even sharp white cheddar for a different but delicious flavor.

luca Carter