Delicious Leek Mushroom Pasta

This cozy pasta with mushrooms, leeks, and Gruyere cheese feels fancy but is super easy to whip up on busy nights. The creamy sauce made with nutty cheese and tender veggies makes it a great dinner with hardly any hassle.

I love making this after a tiring day when I want something tasty but simple. It quickly became one of my go-to weeknight meals since it feels a little fancy but comes together fast.

Stuff You Need

• 12 ounces pasta (fettuccine or linguine): great at holding onto the creamy sauce and cooks just right
• 2 tablespoons olive oil: helps cook and brown the veggies nicely
• 2 medium leeks, sliced thin (white and pale green parts): they add a sweet onion taste and get nice and soft when cooked—pick firm ones with fresh greens
• 8 ounces cremini mushrooms, sliced: give a meaty, earthy touch that pairs great with cheese—make sure they’re fresh and spot free
• 3 garlic cloves, minced: for a little bright aroma in the sauce
• 1/2 cup dry white broth or veggie stock: used to loosen the pan’s browned bits and add umami without heaviness—low sodium is best
• 1/2 cup heavy cream: makes the sauce rich and silky and lets the Gruyere shine—go for cream with at least 36% fat
• 1 cup shredded Gruyere cheese: melts smoothly with a nutty mellow flavor—buy fresh from the cheese counter if you can
• 1/4 teaspoon freshly ground black pepper: adds just a gentle kick
• Salt: adjust to bring out all the flavors
• 1/4 cup chopped fresh parsley: optional, but nice for a fresh green touch and brightness

Steps To Follow

Cook The Pasta:

Boil pasta in a lot of salted water until it’s just firm to the bite, following the instructions on the box. Scoop out half a cup of the starchy water before draining. Save it to help thin the sauce later if needed.

Brown The Leeks:

Warm olive oil in a big pan over medium heat. Toss in the sliced leeks and cook for 6 to 8 minutes, stirring now and then until they’re soft and golden. This step helps bring out their sweetness and sets the flavor.

Cook The Mushrooms:

Add the mushrooms to the pan and cook for another 5 to 7 minutes until they’re tender and a little browned. This adds a nice depth to the dish.

Add Garlic And Pour Broth:

Stir in the minced garlic and cook just about a minute until fragrant but not browned. Pour in the broth while scraping the pan’s bottom to lift any tasty bits stuck there. Let it bubble for 2 minutes to boost the flavor.

Make The Creamy Sauce:

Turn heat down low and mix in the cream. Let it gently simmer for 3 to 4 minutes so it thickens a bit. This warm base blends perfectly with the cheese.

Melt The Cheese:

Add in the shredded Gruyere little by little, stirring constantly so it melts smooth into the sauce. Season with salt and pepper the way you like.

Combine And Finish:

Toss the drained pasta into the skillet with the sauce until everything’s evenly coated. If the sauce feels too thick, slowly stir in that saved pasta water a spoon at a time to get it just right and creamy.

Top And Serve:

Scatter chopped parsley on top for a fresh pop of color and flavor. Serve right away for the best taste and texture.

Gruyere cheese is my favorite part here because it melts just right and balances the sweet caramelized leeks beautifully. This dish always makes me think of cozy evenings at home when I want something quick but a little special. I found that taking time with the leeks caramelizing makes a big difference and lifts the whole meal.

Keep It Fresh

Store any leftovers in a sealed container in the fridge for up to 3 days. Reheat slowly on the stove with a splash of milk or broth to bring the sauce back to life without ruining its creaminess. Avoid the microwave for the best texture.

Switch It Up

Use half-and-half instead of heavy cream for a lighter but still creamy sauce. Parmesan or Fontina works instead of Gruyere, though they taste a bit different. For a vegan take, swap in cashew cream and nutritional yeast, but expect a change in texture.

Serving Tips

This pasta goes great with a simple green salad dressed in lemon vinaigrette to cut the richness. Some crusty bread is awesome for soaking up leftover sauce. A dry white wine pairs nicely with the mushrooms and cheese.

This dish shows simple ingredients in their best light with layered flavors. It’s cozy and satisfying every single time you make it.

Frequently Asked Cooking Questions

→ Which pasta shape is best for this dish?

I’d go with linguine or fettuccine since their flat shape holds the sauce really well, making every bite tasty.

→ Is there a good substitute for Gruyere cheese?

For sure, Parmesan or Fontina can step in and still give you nice flavor that works with the dish.

→ How to caramelize leeks the right way?

Slice the leeks and cook them over medium heat with olive oil. Take your time until they’re soft and golden, which brings out their sweet taste.

→ Why keep some pasta water when cooking?

Saving a little pasta water helps you fix the sauce’s thickness and makes it stick better to the noodles when mixed.

→ Can I make this dish less creamy?

You can swap heavy cream for half-and-half. It cuts some richness but keeps things creamy enough.