This Caramelized Leek and Mushroom Gruyere Pasta is one of those recipes I love to make when I’m craving something rich and satisfying. The sweet, slow-cooked leeks, earthy oyster mushrooms, and nutty Gruyere cheese all come together in a silky cream sauce that wraps around every strand of pasta. A final touch of toasted pine nuts adds just the right amount of crunch, making this a comfort dish I keep coming back to. Caramelized Leek and Mushroom Gruyere Pasta

Why You’ll Love This Recipe

There’s a lot to enjoy about this pasta, and here’s why I keep it in my rotation:

Full of Deep Flavor – The caramelized leeks bring a natural sweetness that’s beautifully balanced by the cream and cheese.
Simple but Impressive – It comes together with everyday ingredients, but the flavor feels gourmet.
Customizable – I can switch up the type of pasta or add plant-based proteins if I want to make it more filling.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Sauce:
2 tablespoons olive oil
3 tablespoons butter, divided
3 medium leeks, tops removed, halved, and thinly sliced
½ teaspoon salt
½ teaspoon granulated sugar
⅓ cup sherry wine
8 ounces oyster mushrooms
4 cloves garlic, minced
2 fresh sage leaves
¾ cup heavy cream
1 tablespoon balsamic vinegar
1 teaspoon lemon zest

For the Pasta:
1 pound fettuccine
1 cup reserved pasta water
½ cup grated Gruyere cheese
1 teaspoon black pepper
¼ cup toasted pine nuts

Directions

Caramelize the Leeks
I heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large sauté pan over medium heat. I add the sliced leeks along with ½ teaspoon salt and ½ teaspoon sugar. Then I cook them slowly for about 20 minutes, stirring occasionally until they turn golden and soft. If the pan starts to dry out, I add a tablespoon or two of water.
Deglaze with Sherry
Once the leeks are caramelized, I pour in ⅓ cup of sherry wine and let it simmer until most of the liquid evaporates. Then I remove the leeks from the pan and set them aside.
Cook the Mushrooms
In the same pan, I melt 1 tablespoon of butter and add the 8 ounces of oyster mushrooms in a single layer. I let them sear undisturbed for about 4 minutes on one side, then flip and cook the other side. A pinch of salt and pepper helps bring out their flavor. Once browned, I remove them from the pan.
Build the Sauce
I sauté 4 minced garlic cloves and 2 sage leaves in the same pan for about 1 minute. Then I add the leeks back in and pour in ¾ cup of heavy cream, 1 tablespoon balsamic vinegar, and 1 teaspoon lemon zest. I let it simmer for 2 to 3 minutes until slightly thickened. I season it to taste with salt and pepper.
Cook the Pasta
While I make the sauce, I boil a large pot of salted water and cook 1 pound of fettuccine until al dente. Before draining, I reserve 1 cup of the pasta water.
Combine the Pasta and Sauce
I add the cooked pasta to the sauce and pour in the reserved pasta water a bit at a time until I get the consistency I want. Then I stir in ½ cup of grated Gruyere cheese and 1 teaspoon of black pepper, letting it all simmer for another 2 minutes until the cheese melts and the sauce clings to the pasta.
Garnish and Serve
I divide the pasta into bowls and sprinkle each one with ¼ cup of toasted pine nuts. If I’m in the mood for extra richness, I add a little more Gruyere on top and serve it right away while it’s hot.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

I sometimes swap fettuccine for tagliatelle, linguine, or pappardelle.
For a gluten-free version, I use gluten-free pasta and ensure all other ingredients are suitable.
If I want a protein boost, I add grilled chicken, sautéed tofu, or roasted chickpeas.
I’ve also made a lighter version with half-and-half instead of heavy cream, and it still turns out great.

Storage/Reheating

When I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the pasta gently in a pan over low heat, adding a splash of cream or milk to keep the sauce smooth. I avoid microwaving, as it can cause the sauce to separate. I don’t recommend freezing this dish since the cream-based sauce doesn’t hold up well after thawing.

FAQs

Can I use a different type of pasta?

Yes, I often use linguine or tagliatelle when I don’t have fettuccine on hand. Even short shapes like rigatoni or penne work well with this sauce.

What can I substitute for Gruyere?

When I don’t have Gruyere, I’ve used Fontina, Comté, Swiss, or even Parmesan. Each brings its own twist to the dish.

Can I make this dish vegan?

I can make a vegan version by swapping the heavy cream for coconut or cashew cream, using vegan cheese or nutritional yeast for flavor, and replacing the butter with olive oil or plant-based butter.

How do I toast pine nuts?

To toast pine nuts, I add them to a dry skillet over medium heat and stir constantly for 2 to 3 minutes until golden and fragrant. Then I remove them from the pan immediately to prevent burning.

Can I make this ahead?

Yes. I often caramelize the leeks and cook the mushrooms a day or two ahead. I store them in the fridge and reheat them gently when I’m ready to finish the sauce and pasta fresh.

Conclusion

This Caramelized Leek and Mushroom Gruyere Pasta is one of my go-to recipes when I want something creamy, rich, and full of flavor. The sweetness of the leeks, the depth from the mushrooms, and the nutty cheese make every bite indulgent and satisfying. It’s a simple dish, but one that always feels special.