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Creamy Mushroom Gruyere Pasta

Creamy Mushroom Gruyere Pasta for Ultimate Comfort Nights

Indulge in this Creamy Mushroom Gruyere Pasta that transforms any night into a special occasion with its rich, savory flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Fettuccine or Linguine provides structure and texture, perfect for clinging to the creamy sauce.
For the Base
  • 2 large Leeks adds a sweet onion flavor; use only the white and light green parts for best results.
  • 8 oz Cremini or Button Mushrooms these earthy mushrooms contribute depth, with cremini offering a richer taste.
  • 2 cloves Garlic enhances the fragrance and flavor, making every bite irresistible.
For the Sauce
  • 1.5 cups Gruyere Cheese essential for achieving that rich, creamy sauce that melts beautifully.
  • 0.5 cups Heavy Cream creates a velvety texture; can be substituted with plant-based alternatives for a dairy-free option.
  • 2 tablespoons Unsalted Butter used for sautéing and caramelization without adding extra saltiness.
  • 2 tablespoons Olive Oil enhances flavor and helps prevent sticking during cooking.
For Seasoning
  • Salt and Freshly Ground Black Pepper to taste; essential for balancing flavors.
For Garnish
  • Fresh Parsley Chopped (optional); adds a pop of color and fresh flavor.

Equipment

  • Large pot
  • Large Skillet

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a boil. Add 12 oz of fettuccine or linguine and cook for 8-10 minutes or until al dente. Reserve ½ cup of pasta water, then drain the pasta.
  2. In a large skillet, melt 2 tablespoons of unsalted butter with 2 tablespoons of olive oil over medium heat. Add sliced leeks and cook for 12-15 minutes until golden brown.
  3. Add 8 oz of sliced mushrooms to the skillet and sauté for 6-8 minutes until tender. Add 2 minced garlic cloves and cook for an additional minute.
  4. Lower heat and pour in ½ cup of heavy cream, stirring gently. Gradually add ¾ cup of shredded Gruyere cheese until melted and creamy.
  5. Toss the drained pasta in the skillet with the cheese sauce. Add reserved pasta water if needed to adjust consistency. Stir in remaining Gruyere cheese and season with salt and pepper.
  6. Serve immediately, garnished with chopped fresh parsley if desired.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 60gProtein: 20gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Feel free to customize with your favorite veggies or proteins to make it your own.

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