There’s something about creamy, cheesy pasta that just wraps you up in comfort. Now, imagine adding sweet, caramelized leeks, earthy mushrooms, and nutty Gruyère cheese into the mix. That’s what makes this Caramelized Leek and Mushroom Gruyère Pasta such a showstopper. It’s the kind of dish that feels fancy enough for a dinner party but easy enough for a weeknight meal.

This pasta dish is the definition of rich and velvety, with layers of flavor that build beautifully. The slow-cooked leeks turn deeply sweet, the mushrooms bring an umami punch, and the Gruyère? Well, it melts into pure luxuriousness. And just when you think it couldn’t get better, toasted pine nuts add the perfect crunch to round everything out.

Whether you’re a seasoned home cook or just someone who loves good food, this recipe is foolproof, impressive, and ridiculously delicious. Let’s dive in!

The Magic of Caramelized Leeks and Mushrooms

Ingredients You’ll Need

Before we start, let’s gather everything we need:

For the Leeks & Mushrooms

• 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 (or any variety you like)
• 4 garlic cloves, minced
• 2 sage leaves, finely chopped

For the Sauce & Pasta

• ¾ cup heavy cream
• 1 tablespoon balsamic vinegar
• 1 teaspoon lemon zest
• 1 lb fettuccine
• 1 cup reserved pasta water
• ½ cup grated Gruyère cheese
• 1 teaspoon black pepper
• Salt, to taste

For Garnish

• ¼ cup toasted pine nuts

Step 1: Caramelizing the Leeks

The secret to truly incredible flavor in this dish is taking your time with the leeks. Caramelizing leeks is like magic—it transforms them from simple greens into deeply sweet, golden perfection.

1️⃣ Heat Things Up: In a large sauté pan, heat 2 tablespoons olive oil and 2 tablespoons butter over medium heat. Once the butter melts, toss in the sliced leeks.

2️⃣ Season & Wait: Sprinkle in ½ teaspoon salt and ½ teaspoon sugar. This not only enhances the flavor but also helps draw out moisture, allowing the leeks to caramelize beautifully.

3️⃣ Let Them Work: Stir occasionally and cook for about 20 minutes. If the pan gets too dry, add a splash of water (1-2 tablespoons at a time). You want them golden brown and irresistibly fragrant.

this recipe

Step 2: Deglazing with Sherry

After all that slow-cooking, there’s so much deliciousness stuck to the bottom of the pan. Enter sherry wine—it helps lift all those caramelized bits while adding a slightly nutty depth to the leeks.

1️⃣ Pour in ⅓ cup sherry wine and stir. Let it simmer until it reduces completely, about 2 minutes. This step intensifies the flavor and gives the leeks a glossy finish.

2️⃣ Remove from heat and set the leeks aside. Don’t worry—we’re bringing them back later!

Step 3: Cooking the Mushrooms

Mushrooms add an earthy richness that perfectly complements the leeks and Gruyère cheese. But to get the best texture and flavor, you need to let them brown properly.

1️⃣ Melt 1 tablespoon butter in the same pan over medium-high heat.

2️⃣ Spread the mushrooms in an even layer. Here’s the trick: don’t touch them for 4 minutes! This allows them to sear properly and develop a deep, golden-brown crust.

3️⃣ Flip and Cook: After flipping, let them cook for another 3-4 minutes, until they’re browned all over.

4️⃣ Season with salt and pepper, then remove from heat.

By now, your kitchen smells like pure heaven. The leeks are deeply caramelized, the mushrooms are beautifully browned, and it’s time to bring everything together into the luscious, velvety sauce that will coat every strand of fettuccine.

This is where the magic happens. The creamy sauce, combined with the nuttiness of Gruyère and the brightness of lemon zest, creates a perfect balance of richness and freshness. Let’s get to it!

Step 4: Building the Creamy Sauce

Now that the leeks and mushrooms are ready, it’s time to layer in even more flavor. This sauce is silky, slightly tangy, and oh-so-indulgent.

1️⃣ Sauté the Garlic & Sage:

• In the same pan (with all those tasty bits from the mushrooms and leeks), add 4 minced garlic cloves and 2 finely chopped sage leaves.
• Sauté for about 1 minute, just until fragrant. Be careful not to burn the garlic!

2️⃣ Bring the Leeks Back:

• Return the caramelized leeks to the pan and stir everything together.

3️⃣ Create the Sauce Base:

• Stir in ¾ cup heavy cream, 1 tablespoon balsamic vinegar, and 1 teaspoon lemon zest.
• Bring the mixture to a gentle simmer (not a boil!) and let it cook for about 2-3 minutes until slightly thickened.

4️⃣ Season to Perfection:

• Add salt and black pepper to taste. The balsamic vinegar adds a subtle tang, while the lemon zest keeps everything from feeling too heavy.
• Keep the sauce warm on low heat while you cook the pasta.

Step 5: Cooking the Pasta

A sauce this good deserves perfectly cooked pasta—and that means achieving that perfect al dente bite.

1️⃣ Boil the Water:

• Bring a large pot of salted water to a boil. (Salt is key here—it enhances the pasta’s natural flavor!)

2️⃣ Cook the Fettuccine:

• Add 1 pound of fettuccine and cook according to the package instructions until just al dente (usually about 9-11 minutes).

3️⃣ Reserve Pasta Water:

• Before draining, scoop out 1 cup of the starchy pasta water. This is our secret ingredient to help create a smooth, clingy sauce.

4️⃣ Drain the Pasta:

• Drain the pasta but do not rinse it! The starch helps the sauce stick beautifully.

Step 6: Marrying the Pasta & Sauce

This step is where everything comes together to create that dreamy, restaurant-quality pasta.

1️⃣ Combine It All:

• Add the fettuccine straight into the pan with the sauce.
• Pour in 1 cup reserved pasta water and ½ cup grated Gruyère cheese.
• Add 1 teaspoon black pepper for an extra pop of warmth.

2️⃣ Toss & Simmer:

• Toss everything together over low heat for about 2 minutes, stirring constantly.
• The heat will melt the cheese, and the pasta water will help emulsify the sauce into a silky, glossy coating.

3️⃣ Taste & Adjust:

• Give it a taste and adjust the seasoning as needed.
• If the sauce is too thick, add a splash more pasta water. If it needs more richness, add a tiny bit more cheese.

Step 7: Finishing Touches & Serving

You’ve made it to the grand finale! Now it’s time to plate and add the final elegant touches.

1️⃣ Divide the Pasta:

• Portion the pasta into four bowls (or pile it onto one large serving dish for a beautiful presentation).

2️⃣ Garnish Like a Pro:

• Sprinkle ¼ cup toasted pine nuts over the top for a bit of crunch and nuttiness.

3️⃣ Serve Immediately & Enjoy!

• This dish is best served right away while the sauce is still creamy and luscious.

Pro Tips for Next-Level Flavor

✔️ Toast Your Pine Nuts: Toasting them in a dry pan over medium heat for 1-2 minutes enhances their natural sweetness and crunch. Just keep an eye on them—they burn fast!

✔️ Use Good-Quality Gruyère: This cheese is the backbone of the dish. Look for authentic Gruyère from Switzerland for the best nutty, melty goodness.

✔️ Don’t Overcook the Pasta: It’s better to slightly undercook the pasta since it will continue cooking in the sauce. This keeps it from getting mushy.

✔️ Want More Protein? Add grilled chicken, pancetta, or even crispy prosciutto for a heartier dish.

By now, you’re probably dreaming about diving into a warm, creamy bowl of this Caramelized Leek and Mushroom Gruyère Pasta. But before you do, let’s cover some frequently asked questions and pro tips to make sure you get the absolute best results every single time.

Frequently Asked Questions

1. Can I use a different type of mushroom?

Absolutely! While oyster mushrooms bring a lovely, delicate texture, you can swap in cremini, shiitake, button, or even portobello mushrooms. Just make sure to cook them properly to release their moisture and develop that deep, umami flavor.

2. What if I don’t have sherry wine?

No problem! You can substitute with white wine, dry vermouth, or even a splash of balsamic vinegar. If you prefer to avoid alcohol entirely, vegetable broth with a tiny splash of apple cider vinegar works well too.

3. Can I make this pasta ahead of time?

While this dish is best enjoyed fresh, you can make the components in advance:
✔️ Caramelize the leeks and sauté the mushrooms up to 2 days ahead and store them in the fridge.
✔️ Reheat gently in a pan before assembling the pasta.
✔️ If needed, add a little extra cream or pasta water when reheating to loosen up the sauce.

4. Can I make this gluten-free?

Yes! Simply swap the fettuccine for your favorite gluten-free pasta. Chickpea, brown rice, or lentil-based pastas all work beautifully. Just be mindful of cooking times, as gluten-free pasta can become mushy if overcooked.

5. What other cheeses can I use besides Gruyère?

Gruyère is amazing in this recipe because it melts beautifully and has a nutty depth. However, if you need a substitute, try:
✔️ Fontina – mild, creamy, and melts well
✔️ Comté – very similar to Gruyère but slightly sweeter
✔️ Emmental – a Swiss cheese that melts smoothly
✔️ White cheddar – sharper but still delicious

6. Can I add protein to this dish?

Definitely! Here are a few delicious protein additions:
✔️ Crispy pancetta or bacon – adds a salty, savory crunch
✔️ Grilled or roasted chicken – pairs beautifully with the creamy sauce
✔️ Shrimp – for a seafood twist, sauté shrimp in butter and garlic before tossing into the pasta
✔️ Toasted walnuts – for a vegetarian-friendly protein boost

7. How do I store and reheat leftovers?

If you have leftovers (which is rare, because it’s that good!), here’s how to keep them fresh:
✔️ Store in an airtight container in the fridge for up to 3 days.
✔️ Reheat gently on the stovetop over low heat with a splash of cream, milk, or pasta water to bring back the creamy texture.
✔️ Avoid microwaving if possible, as it can make the sauce separate. If you must microwave, use low power and stir frequently.

Final Thoughts: Why You’ll Love This Recipe

This Caramelized Leek and Mushroom Gruyère Pasta is more than just a meal—it’s an experience. It’s the kind of dish that makes you close your eyes after the first bite because it’s just that good.

✔️ Creamy, cheesy, and ultra-luxurious
✔️ Rich, caramelized flavors from slow-cooked leeks and mushrooms
✔️ A touch of elegance but simple enough for a cozy weeknight dinner
✔️ Easily customizable with different cheeses, mushrooms, or proteins

Caramelized Leek and Mushroom Gruyère Pasta

---

• Author: David
• Total Time: 40 minutes

Print Recipe

Pin Recipe

Description

This rich and creamy pasta features sweet caramelized leeks, earthy oyster mushrooms, and nutty Gruyère cheese, all tossed with fettuccine in a luscious sauce. Toasted pine nuts add the perfect crunch, making this dish an elegant yet comforting meal.

---

Ingredients

Scale 1x2x3x

For the Leeks & Mushrooms:

• 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 (or any variety you like)
• 4 garlic cloves, minced
• 2 sage leaves, finely chopped

For the Sauce & Pasta:

• ¾ cup heavy cream
• 1 tablespoon balsamic vinegar
• 1 teaspoon lemon zest
• 1 lb fettuccine
• 1 cup reserved pasta water
• ½ cup grated Gruyère cheese
• 1 teaspoon black pepper
• Salt, to taste

For Garnish:

• ¼ cup toasted pine nuts

---

Instructions

1️⃣ Caramelize the Leeks: Heat 2 tablespoons olive oil and 2 tablespoons butter in a large sauté pan over medium heat. Add the sliced leeks, seasoning with ½ teaspoon salt and ½ teaspoon sugar. Cook, stirring occasionally, until golden and caramelized (about 20 minutes). If the pan gets too dry, add 1-2 tablespoons of water.

2️⃣ Deglaze with Sherry: Pour in the sherry wine and cook until reduced. Remove the leeks from the pan and set aside.

3️⃣ Cook the Mushrooms: In the same pan, melt 1 tablespoon of butter. Spread the mushrooms in an even layer, giving them space to brown properly. Let them cook undisturbed for 4 minutes, then flip and cook until golden on the other side. Season with salt and pepper.

4️⃣ Build the Sauce: Add the garlic and sage, sautéing for 1 minute until fragrant. Return the caramelized leeks to the pan. Stir in heavy cream, balsamic vinegar, and lemon zest. Bring to a gentle simmer and cook until the sauce thickens slightly (about 2-3 minutes). Season with salt and pepper to taste.

5️⃣ Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the fettuccine until al dente, according to the package instructions. Reserve 1 cup of pasta water, then drain the pasta.

6️⃣ Combine: Add the fettuccine, 1 cup of reserved pasta water, Gruyère cheese, and black pepper to the sauce, tossing to coat. Let it simmer for 2 minutes, stirring until the cheese melts and the pasta is evenly coated. Adjust seasoning as needed.

7️⃣ Serve: Portion the pasta into 4 bowls and garnish with toasted pine nuts. Serve immediately and enjoy!

Notes

✔️ For extra depth, try adding a splash of white wine or a drizzle of truffle oil before serving.
✔️ Not a fan of mushrooms? Substitute with roasted butternut squash or caramelized onions.
✔️ Make it vegetarian-friendly by using vegetable broth instead of sherry wine.
✔️ Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of cream or water to loosen the sauce.

• Prep Time: 15 minutes
• Cook Time: 25 minutes

Nutrition

• Serving Size: 4