Caramelized Leek Mushroom Gruyere Pasta (Print version)

Silky cream sauce coats tagliatelle tossed with caramelized leeks, sautéed mushrooms and nutty Gruyère.

# What goes in:

→ Vegetables

01 - 2 large leeks, thoroughly cleaned and finely sliced
02 - 9 ounces cremini or button mushrooms, cleaned and sliced
03 - 2 cloves garlic, minced

→ Pasta

04 - 12 ounces dried pasta such as tagliatelle or fettuccine

→ Dairy & Cheese

05 - 5 ounces Gruyère cheese, freshly grated
06 - 1/4 cup heavy cream
07 - 2 tablespoons unsalted butter

→ Seasoning & Oils

08 - 2 tablespoons olive oil
09 - 1/2 teaspoon salt, plus extra for pasta water
10 - Freshly ground black pepper, to taste
11 - 1/4 teaspoon ground nutmeg, optional
12 - 2 tablespoons chopped fresh parsley, for garnish

# Cooking steps:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water, drain, and set pasta aside.
02 - Heat 1 tablespoon olive oil and the butter in a large skillet over medium heat. Add leeks with a pinch of salt and cook gently, stirring regularly for 10 to 12 minutes until leeks are deeply golden and caramelized. Transfer leeks to a bowl and set aside.
03 - In the same skillet, add the remaining 1 tablespoon olive oil. Add mushrooms and sauté over medium-high heat for 7 to 8 minutes until well browned and their liquid has evaporated.
04 - Stir in minced garlic to the mushrooms and cook 1 minute until fragrant. Return the caramelized leeks to the pan and mix well.
05 - Reduce heat to medium. Pour in heavy cream and half of the reserved pasta water. Stir to combine and simmer for 2 to 3 minutes, allowing the sauce to thicken slightly.
06 - Add drained pasta to the skillet. Sprinkle in Gruyère cheese and toss gently, letting it melt and coat the noodles. Add more reserved pasta water as needed for a creamy texture.
07 - Season the dish with black pepper and nutmeg if using. Taste and adjust salt if necessary. Garnish with freshly chopped parsley and serve immediately.

# Tips from flavorandfeast:

01 -
  • The way leeks turn melt-in-your-mouth sweet when caramelized feels like a chef’s trick you’ll want to use everywhere.
  • The nutty Gruyère cloaks everything in plush richness, but the mushrooms keep it deeply savory so you never tire of a forkful.
02 -
  • If you rush the leeks, they never turn melting and sweet—low, slow, and patient wins every time.
  • Beware of overheated mushrooms; let the pan do its work or they’ll go soggy instead of golden and meaty.
03 -
  • Let leeks go deeply caramelized, not just soft; it’s worth every extra stir.
  • Low, even heat when melting cheese prevents stringy or grainy sauce.

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