Caramelized Leek and Mushroom Gruyère Pasta

I savor this pasta for its cozy, gourmet vibes—a creamy, luscious blend of sweet, caramelized leeks, earthy mushrooms, and nutty Gruyère that turns simple ingredients into a comforting, elegant dish.

Why I’ll Love This Recipe

I love how Gruyère melts into an irresistibly velvety sauce, while the sweetness of slowly caramelized leeks balances the savory depth of mushrooms. It feels like a cozy hug on a plate, yet still looks sophisticated enough for company.

ingredients

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

2 tablespoons olive oil
3 tablespoons butter, divided
3 medium leeks, tops removed, cut in half and thinly sliced
½ teaspoon salt
½ teaspoon granulated sugar
⅓ cup sherry wine
8 ounces oyster mushrooms
4 garlic cloves, minced
2 sage leaves
¾ cup heavy cream
1 tablespoon balsamic vinegar
1 teaspoon lemon zest
1 lb fettuccine
1 cup reserved pasta water
½ cup grated Gruyère
1 teaspoon black pepper
¼ cup toasted pine nuts

directions

I heat the olive oil with 2 tablespoons of butter over medium heat. I add the sliced leeks, salt, and sugar, and cook them slowly until golden and caramelized—about 20 minutes—adding a splash of water if needed to prevent sticking.
I stir in the sherry and cook until it reduces. Then I transfer the leeks to a bowl and set them aside.
In the same pan, I melt the remaining tablespoon of butter and add the mushrooms in a single layer. I let them brown for about 4 minutes per side, then season with salt and pepper.
I add the garlic and sage, cooking for about a minute, then return the leeks to the pan. I stir in the heavy cream, balsamic vinegar, and lemon zest, letting it simmer for 2–3 minutes until thickened.
Meanwhile, I cook the fettuccine until al dente and reserve a cup of pasta water.
I add the cooked pasta, pasta water, Gruyère, and black pepper to the sauce. I toss everything together until the cheese melts and the sauce evenly coats the pasta.
I plate the pasta and top it with toasted pine nuts before serving.

Servings and timing

Servings: 4
Total Time: 45 minutes
- 20 minutes to caramelize leeks
- 10 minutes to prepare sauce
- 10–15 minutes for pasta and final steps

Variations

I sometimes use white wine or vegetable broth instead of sherry.
For a spicy version, I sprinkle in a pinch of red chili flakes.
I occasionally add shredded rotisserie chicken for protein.
If oyster mushrooms aren’t available, I substitute with cremini or button mushrooms.
I like using linguine or tagliatelle when I want a change from fettuccine.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I use low heat and stir in a splash of cream or milk to bring the sauce back to life. I avoid freezing, as the creamy sauce tends to separate after thawing.

FAQs

Can I prepare the sauce in advance?

Yes, I like making the sauce a day ahead. I reheat it gently before tossing it with fresh pasta.

Can I freeze this dish?

I wouldn’t recommend freezing it. The creamy sauce loses its smooth texture once thawed and reheated.

What can I serve on the side?

I often pair it with a crisp green salad, roasted vegetables, or some crusty bread to soak up the extra sauce.

What mushrooms can I use instead of oyster mushrooms?

Cremini, button, shiitake, or a wild mushroom blend all work great in this recipe.

How do I fix a watery sauce?

I let the sauce simmer a little longer before adding the pasta. Once combined, I add reserved pasta water a little at a time until I reach the perfect consistency.

Conclusion

This dish brings comfort and sophistication to the table with every bite. The sweet leeks, savory mushrooms, and creamy Gruyère make it a satisfying meal I come back to again and again. Whether I’m making it for a quiet night in or a small gathering, it always feels special