Name: Quick Caramelized Leek and Mushroom Gruyere Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 oz (340 g) pasta of your choice (penne, fettuccine, or shells work best); 2 tablespoons olive oil; 2 large leeks, cleaned and thinly sliced; 10 oz (280 g) mushrooms, sliced (button or cremini); 3 garlic cloves, minced; 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme); ½ cup vegetable broth; ½ cup heavy cream; 1 cup Gruyere cheese, grated; Salt and freshly ground black pepper, to taste; 2 tablespoons butter; Fresh parsley, chopped, for garnish

Description

This creamy, flavorful pasta combines the natural sweetness of caramelized leeks with the earthy richness of mushrooms, all coated in a velvety Gruyere cheese sauce. Perfect for a cozy weeknight dinner or a special weekend treat, this dish is quick to prepare yet feels indulgent enough for a restaurant-quality meal at home.

Ingredients

Scale

12 oz (340 g) pasta of your choice (penne, fettuccine, or shells work best)
2 tablespoons olive oil
2 large leeks, cleaned and thinly sliced
10 oz (280 g) mushrooms, sliced (button or cremini)
3 garlic cloves, minced
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
½ cup vegetable broth
½ cup heavy cream
1 cup Gruyere cheese, grated
Salt and freshly ground black pepper, to taste
2 tablespoons butter
Fresh parsley, chopped, for garnish

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Instructions

Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the leeks and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.
Add the mushrooms to the skillet. Sauté for 5–7 minutes until they release their moisture and begin to brown.
Stir in garlic and thyme. Cook for 1–2 minutes until fragrant.
Pour in vegetable broth and bring to a gentle simmer. Let it reduce slightly, about 3 minutes.
Add heavy cream and bring the mixture to a gentle simmer, stirring occasionally.
Reduce heat to low and stir in Gruyere cheese until melted and smooth. Add butter for extra richness.
Toss the cooked pasta in the sauce until evenly coated. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached.
Season with salt and pepper to taste.
Garnish with fresh parsley and serve immediately.

Notes

Use fresh Gruyere for the best melting quality and flavor.
Reserve pasta water to adjust the sauce consistency as needed.
Garnish with parsley just before serving for freshness and color.
For added texture, you can sprinkle toasted nuts like walnuts or pine nuts on top.

Prep Time: 10 minutes
Cook Time: 20 minutes