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Leek and Mushroom Gruyere Pasta

Close-up of creamy Leek Mushroom Gruyere Pasta with sauteed mushrooms and fresh parsley in a skillet.
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A creamy vegetarian pasta dish featuring caramelized leeks, sautéed mushrooms, and rich Gruyere cheese.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 2 leeks, white and light green parts only, thinly sliced
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 12 ounces fettuccine pasta
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 cup shredded Gruyere cheese
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add leeks and cook until softened and lightly caramelized, about 8-10 minutes.
  2. Add mushrooms, garlic, thyme, pepper, and salt to the skillet. Cook until mushrooms are browned and tender, about 5-7 minutes.
  3. Add fettuccine and vegetable broth to the skillet. Bring to a boil, then reduce heat and simmer, stirring occasionally, until pasta is al dente and most of the liquid has been absorbed, about 10-12 minutes.
  4. Stir in heavy cream and Gruyere cheese. Cook, stirring, until cheese is melted and sauce is creamy.
  5. Stir in fresh lemon juice.
  6. Serve immediately, garnished with fresh parsley.

Notes

  • For extra flavor, you can add a pinch of nutmeg to the sauce.
  • If you don’t have Gruyere, Swiss or a sharp white cheddar can be substituted.
  • Ensure your leeks are thoroughly washed to remove any grit.

Nutrition

Find it online: https://devourdish.com/leek-mushroom-gruyere-pasta/