Caramelized Leek Mushroom Gruyère Pasta
This cozy, elegant pasta dish brings together the mellow sweetness of caramelized leeks, the earthy umami of mushrooms, and the nutty richness of Gruyère cheese in a creamy, melt-in-your-mouth sauce. It’s a vegetarian-friendly, crowd-pleasing option perfect for weeknight dinners or date-night indulgence.
Equipment
- Large sauté pan or skillet
- Large pot (for pasta)
- Wooden spoon or silicone spatula
- Sharp knife
- Cheese grater
- Colander or pasta spider
- Optional: microplane for lemon zest
Ingredients
- 10 oz (280 g) pasta (fettuccine, pappardelle, or rigatoni)
- 2 medium leeks, white and light green parts only, thinly sliced
- 8 oz (225 g) mushrooms (cremini, shiitake, or mixed), sliced
- 1 tbsp olive oil
- 2 tbsp unsalted butter (divided)
- 1 garlic clove, minced (optional)
- ½ cup dry white wine or vegetable stock
- ¾ cup grated Gruyère cheese (plus extra for topping)
- ¼ cup heavy cream or reserved pasta water (adjust as needed)
- Salt and freshly ground black pepper, to taste
- 1 tsp fresh thyme leaves or ½ tsp dried thyme (optional)
- Zest of ½ lemon (optional, for brightness)
Instructions
Prepare the leeks
- Cut leeks in half lengthwise, rinse thoroughly to remove grit, and slice thinly.
- In a large skillet, heat 1 tbsp butter and 1 tbsp olive oil over medium-low heat.
- Add leeks with a pinch of salt and cook slowly, stirring often, until golden and tender (15–18 minutes). Don’t rush—this is where the magic happens!
Sauté the mushrooms
- In a separate pan or the same pan (after removing leeks), melt remaining 1 tbsp butter over medium-high heat.
- Add sliced mushrooms and a pinch of salt. Cook undisturbed for 2–3 minutes, then stir occasionally until golden brown (about 7–8 minutes).
- Add garlic and thyme (if using) and sauté 1 minute more. Return leeks to pan.
Deglaze and combine
- Pour in white wine or stock to deglaze the pan, scraping up browned bits. Simmer 2–3 minutes to reduce.
- Lower the heat to medium-low.
Boil the pasta
- Cook pasta in generously salted water until al dente. Reserve ¾ cup pasta water before draining.
Create the sauce
- Add drained pasta to the skillet with the leek-mushroom mixture. Toss gently.
- Stir in Gruyère and just enough cream or pasta water to create a silky sauce.
- Season with salt, pepper, and lemon zest if using.
Serve and garnish
- Divide between plates or bowls.
- Top with extra cheese, black pepper, and fresh herbs if desired.
- Enjoy immediately while warm and melty!
Notes
- Leek prep tip: Soak sliced leeks in a bowl of water and swish to remove dirt. Let grit sink, then lift leeks out.
- Gruyère substitute: Try Fontina, Comté, Emmental, or sharp white cheddar.
- Vegan option: Use caramelized onions, dairy-free cream, and vegan cheese or nutritional yeast.
- Extra richness: Add a pat of butter or drizzle of truffle oil before serving.
- Batch tip: Caramelize leeks and mushrooms in advance, refrigerate for up to 2 days.
- Storage: Best enjoyed fresh, but keeps 2–3 days in the fridge. Reheat gently in a pan with a splash of water or cream.