🖋️ Written by Emma
Why Make This Recipe
Creamy Mushroom Gruyere Pasta is the perfect dish for anyone craving comfort food. It combines rich flavors, creamy textures, and the earthy taste of mushrooms with the nutty flavor of Gruyere cheese. This recipe is simple enough for a weeknight dinner yet elegant enough for entertaining guests. Plus, it’s a great way to incorporate leeks and fresh parsley into your meal.
How to Make Creamy Mushroom Gruyere Pasta
Ingredients
- 12 oz Pasta (fettuccine or linguine) (use for better texture)
- 2 large Leeks (sliced; use only white and light green parts)
- 8 oz Mushrooms (cremini or button) (sliced)
- 2 cloves Garlic (minced)
- 1.5 cups Gruyere Cheese (shredded)
- 0.5 cups Heavy Cream
- 2 tablespoons Unsalted Butter
- 2 tablespoons Olive Oil
- Salt and Freshly Ground Black Pepper (to taste)
- Fresh Parsley (chopped for garnish (optional))
Step-by-Step Instructions
Cook the Pasta: Boil a large pot of salted water. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set it aside.
Sauté the Leeks and Mushrooms: In a large skillet, heat the olive oil and butter over medium heat. Add the sliced leeks and cook for about 3-4 minutes until they become soft. Then, add the sliced mushrooms and continue to cook for another 5-7 minutes, or until the mushrooms are browned and tender.
Add Garlic and Cream: Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Pour in the heavy cream and stir to combine. Let it simmer for 2 minutes.
Add the Cheese: Gradually add the shredded Gruyere cheese, stirring constantly until melted and creamy. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing everything together until the pasta is evenly coated in the sauce. Season with salt and freshly ground black pepper to taste.
Garnish and Serve: Remove from heat and garnish with fresh chopped parsley, if desired. Serve immediately.
How to Serve Creamy Mushroom Gruyere Pasta
This dish is best served hot. You can plate the creamy pasta and top it with extra Gruyere cheese or freshly chopped parsley for a touch of color. Pair it with a simple side salad or garlic bread to complete your meal.
How to Store Creamy Mushroom Gruyere Pasta
If you have leftovers, let the pasta cool completely before transferring it to an airtight container. Store in the fridge for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of milk or cream to loosen the sauce if needed.
Tips to Make Creamy Mushroom Gruyere Pasta
- For a deeper flavor, try using a mix of different mushrooms such as shiitake or portobello.
- Add some cooked chicken or spinach for extra protein and nutrients.
- Make sure not to overcook the pasta; it should have a slight bite to it when combined with the sauce.
Variation
For a lighter version, you can swap the heavy cream for Greek yogurt or a plant-based alternative. You can also use a different cheese like mozzarella or Parmesan if you don’t have Gruyere on hand.
FAQs
1. Can I use other types of pasta for this recipe?
Yes, you can use any pasta shape you like, but fettuccine or linguine works best for a creamy sauce.
2. Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can prepare the sauce in advance and just cook the pasta when you’re ready to serve.
3. Is this recipe gluten-free?
To make it gluten-free, use gluten-free pasta instead of regular pasta. The rest of the ingredients are naturally gluten-free.
Creamy Mushroom Gruyere Pasta
Ingredients
Method
- Boil a large pot of salted water. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set it aside.
- In a large skillet, heat the olive oil and butter over medium heat. Add the sliced leeks and cook for about 3-4 minutes until they become soft. Then, add the sliced mushrooms and continue to cook for another 5-7 minutes, or until the mushrooms are browned and tender.
- Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Pour in the heavy cream and stir to combine. Let it simmer for 2 minutes.
- Gradually add the shredded Gruyere cheese, stirring constantly until melted and creamy. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
- Add the cooked pasta to the skillet, tossing everything together until the pasta is evenly coated in the sauce. Season with salt and freshly ground black pepper to taste.
- Remove from heat and garnish with fresh chopped parsley, if desired. Serve immediately.
