Creamy Mushroom & Leek Gruyère Pasta
A rich and comforting vegetarian pasta made with sautéed mushrooms, sweet leeks, and a silky Gruyère cream sauce.
Equipment
- Large pot
- Large skillet
- Wooden spoon
- Colander
Ingredients
Pasta Base
- 12 oz pasta fettuccine or penne
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cups mushrooms sliced
- 2 leeks sliced and cleaned
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 cup Gruyère cheese freshly grated
- 1 tsp fresh thyme
- salt and black pepper to taste
Instructions
- Cook pasta in salted water until al dente. Reserve 1 cup pasta water and drain.
- Heat olive oil and butter in a large skillet over medium heat.
- Add leeks and cook until soft and lightly golden, about 6–8 minutes.
- Add mushrooms and cook until deeply golden and moisture evaporates.
- Stir in garlic and thyme, cooking briefly until fragrant.
- Reduce heat and add cream, warming gently without boiling.
- Add Gruyère gradually, stirring until smooth.
- Toss pasta with sauce, adding reserved pasta water as needed.
Notes
Use freshly grated cheese for best melting results.