Go Back
–+ servings
Creamy Mushroom Gruyere Pasta

Creamy Mushroom Gruyere Pasta that Comforts Your Soul

This Creamy Mushroom Gruyere Pasta combines luscious flavors of mushrooms and leeks in a creamy sauce, making it the ultimate comforting dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Fettuccine or Linguine Linguine is best for sauce adherence.
For the Leeks and Mushrooms
  • 2 large Leeks Choose firm leeks for optimal sweetness and flavor.
  • 8 oz Cremini or Button Mushrooms Cremini enhances the deep earthiness of the dish.
  • 2 cloves Garlic Minced; adds a fragrant layer to the flavor profile.
For the Cheese Sauce
  • 1.5 cups Gruyere Cheese Shredded; essential for that creamy sauce.
  • 0.5 cup Heavy Cream Creates that velvety texture.
  • 2 tablespoons Unsalted Butter Perfect for caramelizing leeks without added salt.
  • 2 tablespoons Olive Oil Enhances the cooking process and flavor.
For Seasoning
  • Salt To taste; crucial for bringing out all the flavors.
  • Freshly Ground Black Pepper To taste; crucial for bringing out all the flavors.
  • Fresh Parsley Chopped, for garnish; adds a lovely pop of color.

Equipment

  • Large pot
  • Skillet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a rolling boil. Add 12 oz of linguine or fettuccine and cook for about 8-10 minutes until al dente. Reserve ½ cup of pasta water, then drain and set aside.
  2. In a skillet over medium heat, melt 2 tablespoons of unsalted butter and add 2 tablespoons of olive oil. Stir in the sliced leeks. Sauté for 12-15 minutes until golden brown and fragrant.
  3. Add 8 oz of sliced mushrooms to the skillet. Cook for 6-8 minutes until softened. Toss in 2 cloves of minced garlic and stir for an additional minute.
  4. Lower heat and pour in ½ cup of heavy cream. Gradually add ¾ cup of shredded Gruyere cheese, stirring continuously until melted and creamy.
  5. Add the drained pasta to the cheese sauce and toss to coat. If too thick, stir in reserved pasta water. Mix in remaining Gruyere cheese, seasoning with salt and pepper to taste.
  6. Serve immediately, garnished with freshly chopped parsley.

Nutrition

Serving: 1servingCalories: 620kcalCarbohydrates: 57gProtein: 18gFat: 36gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 500mgPotassium: 550mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

Always save leftover pasta water to adjust sauce's consistency if needed. Keep cheese sauce on low heat to prevent graininess. Season generously for best flavor.

Tried this recipe?

Let us know how it was!