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Gruyere Pasta Recipe

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★★★★★

4.9 from 514 reviews

This Gruyere Pasta features a creamy, flavorful sauce made with caramelized leeks, sautéed cremini mushrooms, and melted Gruyere cheese. Cooked pasta is tossed in a rich white cooking broth and heavy cream sauce, garnished with fresh parsley for a decadent yet comforting meal.

Ingredients

Scale

Pasta

  • 12 ounces pasta (such as fettuccine or linguine)

Vegetables and Aromatics

  • 2 tablespoons olive oil
  • 2 medium leeks (white and light green parts only), thinly sliced
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced

Sauce Ingredients

  • 1/2 cup dry white cooking broth (or vegetable stock)
  • 1/2 cup heavy cream
  • 1 cup shredded Gruyere cheese
  • 1/4 teaspoon freshly ground black pepper
  • Salt, to taste

Garnish

  • 1/4 cup chopped fresh parsley (optional)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining the pasta.
  2. Heat the Oil: In a large skillet, warm the olive oil over medium heat to prepare for cooking the vegetables.
  3. Caramelize the Leeks: Add the thinly sliced leeks to the skillet and cook for 6-8 minutes, stirring occasionally, until they become soft and develop a golden color.
  4. Sauté the Mushrooms: Stir in the sliced cremini mushrooms and continue cooking for another 5-7 minutes until tender and lightly browned.
  5. Add Garlic: Add the minced garlic to the skillet and sauté it for about 1 minute until it becomes fragrant but not browned.
  6. Deglaze the Pan: Pour in the dry white cooking broth, stirring and scraping up any browned bits stuck to the bottom of the skillet. Let it simmer for 2 minutes to reduce slightly.
  7. Add Cream: Reduce the heat to low and stir in the heavy cream. Let the mixture simmer gently for 3-4 minutes until the sauce thickens slightly.
  8. Incorporate Gruyere: Gradually add the shredded Gruyere cheese, stirring continuously to allow it to melt completely into the sauce. Season with salt and freshly ground black pepper to taste.
  9. Mix with Pasta: Add the drained pasta to the skillet and toss it with the sauce thoroughly. Use reserved pasta water as needed to loosen the sauce and reach your preferred consistency.
  10. Garnish and Serve: Sprinkle chopped fresh parsley over the pasta if desired, then serve immediately while hot and creamy.

Notes

  • Reserve pasta water to help adjust the sauce thickness for a smoother texture.
  • You can substitute the white cooking broth with vegetable stock or chicken broth depending on preference.
  • Gruyere cheese melts beautifully and adds a nutty, creamy flavor, but Swiss cheese can be used as a milder alternative.
  • Ensure not to overcook the garlic to avoid bitterness; add it towards the end of vegetable cooking.
  • This dish pairs well with a crisp green salad or steamed vegetables for a complete meal.

Keywords: Gruyere pasta, creamy pasta, caramelized leeks, mushroom pasta, easy dinner, cheese pasta

Find it online: https://liamjayne.com/gruyere-pasta-recipe/