Creamy Leek Mushroom Pasta

This dreamy Caramelized Leek and Mushroom Gruyere Pasta blends woodsy mushrooms with caramelized leeks in a smooth cheese sauce. You'll get a memorable dinner that tastes like it came from your favorite restaurant but takes just half an hour to whip up.

I came up with this pasta dish during a wet, cold weekend when I wanted something cozy but fancier than regular mac and cheese. My kitchen smelled amazing from the leeks cooking down, and now I make this whenever friends drop by for a dinner that looks fancy but isn't complicated.

What You'll Need

• 12 ounces pasta: Fettuccine or linguine work great. Their wide shape catches all that creamy goodness.
• 2 tablespoons olive oil: Pick something tasty since it builds your flavor base.
• 2 medium leeks: Just the white and light green bits, cut thin. They turn wonderfully sweet when cooked down.
• 8 ounces cremini mushrooms: Cut into slices. They get super flavorful when browned.
• 3 cloves garlic: Chopped up small. Don't use the jarred stuff if you can help it.
• 1/2 cup dry white cooking broth: Veggie stock works too. It adds depth and grabs all those yummy bits from the pan.
• 1/2 cup heavy cream: This makes everything luxuriously smooth.
• 1 cup shredded Gruyere cheese: The nutty taste makes this dish special.
• 1/4 teaspoon freshly ground black pepper: Grind it right before using for best flavor.
• Salt to taste: Kosher salt is your friend here.
• 1/4 cup chopped fresh parsley: If you want some color. Adds a nice fresh touch to the richness.

How to Make It

Get Your Pasta Ready:

Boil pasta in very salty water until it's nearly done but still firm, about a minute shy of the box directions. The pasta will finish cooking in the sauce later. Save 1/2 cup of that starchy pasta water before draining - this magic liquid helps make your sauce cling to every bite.

Turn Those Leeks Golden:

Warm olive oil in a big pan over medium heat until it's shiny but not smoking. Toss in your leek slices and cook them for 8 minutes, stirring now and then so they don't burn. Let them get nice golden edges - this slow cooking makes them super sweet and builds amazing flavor.

Get Those Mushrooms Tasty:

Throw mushroom slices in with your golden leeks and don't stir too much. Let them sit still for about a minute at a time to get those tasty brown spots. Cook about 6 minutes until they shrink and start to brown. This makes them extra savory.

Add Some Flavor Punch:

Toss in your chopped garlic and stir it around for just 1 minute. You want it smelling good but not turning brown, which makes it taste bitter. This quick cooking lets the garlic flavor bloom perfectly.

Start Your Sauce:

Pour in your broth and right away use a wooden spoon to scrape all those stuck bits from the bottom. Let it bubble away for 2 minutes to cook down a bit. This step captures all those yummy browned flavors.

Make It Creamy:

Turn heat down to medium-low and pour in your cream. Let it gently bubble for 3 minutes until it's thick enough to coat the back of a spoon. The sauce will pick up that golden color from the veggies.

Cheese Time:

Take the pan off the heat and sprinkle your Gruyere in slowly while stirring. Adding it bit by bit stops it from clumping up. The leftover heat will melt it just right without breaking your sauce.

Mix It All Together:

Add your drained pasta right into the sauce and gently toss with tongs until every strand is coated. Add that saved pasta water one spoon at a time until the sauce is perfectly silky. The starch in the water helps everything stick to your pasta.

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The Gruyere cheese really makes this dish shine. I found out how amazingly it melts when I was making fondue years ago, and its rich nutty flavor turns this simple pasta into something really special. I still laugh about the time my nephew who "hated cheese" tried this and called it the "best pasta ever" before asking for more.

Saving Extra Portions

This pasta stays good in the fridge for up to 3 days in a sealed container. The flavors actually get better overnight. When you warm it up, add a splash of milk or cream and heat it slowly, stirring often. You can use the microwave if you're in a hurry but the sauce might separate a bit. If you want to freeze it, freeze just the sauce and cook fresh pasta when you're ready to eat.

Getting Clean Leeks

Leeks always have dirt stuck between their layers, so you need to clean them well. Cut them first, then drop them in cold water. Give them a gentle swirl and wait a minute - all the dirt will sink down. Then just lift the leeks out with your fingers or a slotted spoon, leaving the grit in the water. Dry them really well before cooking or they'll steam instead of getting those tasty brown edges.

Other Cheese Options

Gruyere gives this pasta the perfect nutty, complex taste, but you've got other good options too. Fontina melts just as nicely but tastes a bit milder. Emmental brings that Swiss cheese nuttiness with a sharper kick. If you're watching your budget, mix white cheddar and Swiss for a tasty result. Just don't grab pre-shredded cheese from the store - those anti-clumping powders stop it from melting properly.

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Dish up this comfy yet fancy pasta right away and savor every bite with your favorite people. It'll wow everyone at the table!

Frequently Asked Questions

→ Can I swap out the pasta type?

Sure! Use any pasta you prefer—whether it's spaghetti, penne, or gluten-free options. Just tweak cook times as needed.

→ What works as a Gruyere substitute?

If you can't find Gruyere, try Swiss, Fontina, or mild white cheddar for similar taste and texture.

→ Any non-dairy options for heavy cream?

Coconut cream or cashew cream make great non-dairy swaps. They'll keep it rich and creamy.

→ How can I caramelize leeks?

Just cook leeks slowly on medium heat with olive oil, stirring occasionally, until they're soft and lightly golden.

→ Can I prep this in advance?

It's best served fresh, but you can make the sauce and pasta ahead separately. Gently reheat and mix when ready to serve.