Mushroom Pasta Recipes with Caramelized Leek and Gruyere
Some pasta nights just hit differently. I mean, when you pair earthy mushrooms with sweet, golden leeks and then melt in nutty Gruyere cheese, you’re no longer just making dinner—you’re making the kind of meal that makes people ask for seconds before they’ve finished their first plate.
I’ve made a lot of pasta mushroom recipes, but this one feels like it belongs on a cozy dinner table with friends leaning in, a glass of white wine nearby, and laughter filling the room. Mushrooms bring depth, the leeks add this mellow sweetness, and the Gruyere ties it all together with a creamy, almost luxurious finish.
What I love most is how forgiving it is. Cooking shouldn’t feel stressful, right? This is one of those mushroom dinner recipes where you can take your time stirring, savor the aromas, and then sit down knowing you pulled together something comforting and a little bit fancy. If you’ve been hunting through mushroom recipes, healthy mushroom recipes, or even shrimp and mushroom recipes but just want something simple, this is the one. It belongs right at the top of your recipes pasta list.
Servings: 4 servings
Ingredients
- 12 oz pasta (spaghetti, fettuccine, or short pasta)
- 2 large leeks, cleaned and thinly sliced
- 2 tbsp olive oil
- 1 tbsp butter
- 12 oz mushrooms (cremini, button, or mixed), sliced
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1 1/2 cups shredded Gruyere cheese
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and set aside.
- In a large skillet, heat olive oil and butter over medium heat. Add sliced leeks and cook until softened and caramelized, about 8 to 10 minutes.
- Stir in mushrooms and cook until browned and tender, around 6 to 7 minutes. Add garlic and sauté for another minute.
- Deglaze the pan with white wine, scraping up any browned bits, and let it reduce slightly.
- Pour in heavy cream and let it simmer until slightly thickened, about 3 to 4 minutes.
- Lower heat and stir in shredded Gruyere until melted and smooth. Season with salt and pepper.
- Add cooked pasta to the skillet and toss until coated with the sauce.
- Serve hot, garnished with fresh parsley.