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Creamy Mushroom Gruyere Pasta

A delightful dish combining earthy mushrooms, aromatic leeks, and rich Gruyere cheese in a creamy sauce, perfect for weeknight dinners or special occasions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Main Ingredients
  • 12 oz Pasta Choose your favorite type (whole wheat or gluten-free options are available).
  • 8 oz Mushrooms Look for fresh mushrooms with a pleasant aroma.
  • 2 large Leeks Select firm leeks with a bright color.
  • 2 cloves Garlic Minced for flavor.
  • 1 bunch Fresh Parsley For garnish and flavor.
  • 1 1/2 cups Gruyere cheese Opt for aged varieties for a deeper flavor.
  • 1/2 cups Heavy cream Can be substituted with lighter cream or coconut cream.
Cooking Essentials
  • 2 tbsp Olive oil
  • 2 tbsp Unsalted Butter
  • to taste Salt Season to taste.
  • to taste Freshly ground black pepper Season to taste.

Method
 

Cooking the Pasta
  1. Begin by cooking the pasta according to package instructions, ensuring it’s al dente. Drain and set aside.
Sautéing the Vegetables
  1. In a large skillet, heat the olive oil and unsalted butter over medium heat until the butter is bubbly.
  2. Add minced garlic and sliced leeks to the skillet. Sauté until softened, about 4-5 minutes.
  3. Avoid browning the garlic to keep the flavor gentle.
Cooking the Mushrooms and Sauce
  1. Toss in the sliced mushrooms and continue cooking until tender, around 6-8 minutes.
  2. Pour in the heavy cream and add the Gruyere cheese, stirring until everything melds into a creamy sauce.
Combining Pasta and Sauce
  1. Gently fold the cooked pasta into the sauce, coating it thoroughly.
  2. Season with salt, freshly ground black pepper, and chopped parsley.
Serving
  1. Serve hot in bowls, garnished with more parsley.

Notes

The dish is perfect for weeknight dinners or festive gatherings. For meal prep, make a double batch for easy lunches.