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Caramelized Leek and Mushroom Gruyère Pasta

Caramelized leek and mushroom gruyère pasta with a silky white wine cream sauce and glossy melted cheese. Slow-caramelized leeks and browned mushrooms coat pappardelle or rigatoni for a cozy one-pan weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 840
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Aromatics
  • 12 oz pappardelle or rigatoni
  • 3 leeks white and light green parts, halved and thinly sliced
  • 8 oz cremini mushrooms sliced
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 tbsp fresh thyme leaves
Sauce
  • 0.5 cup dry white wine
  • 0.75 cup heavy cream
  • 1 cup reserved pasta water as needed
  • 1.5 cup gruyère cheese freshly grated
  • 0.33 cup parmesan cheese freshly grated
  • 0.5 tsp kosher salt plus more to taste
  • 0.25 tsp black pepper freshly cracked

Equipment

  • 1 sheet pan

Method
 

Cook pasta and reserve water
  1. Bring a large pot of salted water to a boil, then cook the pasta until al dente. Reserve 1 cup pasta water before draining.
Caramelize leeks and brown mushrooms
  1. Melt the butter with the olive oil in a large skillet over medium-low heat. Add the leeks and cook, stirring occasionally, for 15–18 minutes until deeply golden and caramelized.
  2. Add the mushrooms to the skillet and raise the heat to medium. Cook for 6–8 minutes until browned and any liquid has evaporated.
  3. Stir in the garlic and thyme and cook for 30 seconds until fragrant.
Build the wine cream sauce and finish
  1. Pour in the white wine and simmer for 2 minutes, scraping up any browned bits from the pan.
  2. Lower the heat and stir in the heavy cream. Simmer for 2–3 minutes until slightly thickened.
  3. Add the gruyère and parmesan a handful at a time, stirring until melted and glossy.
  4. Toss in the cooked pasta, adding splashes of reserved pasta water until the sauce coats every strand.
  5. Season with kosher salt and black pepper to taste, then serve immediately topped with extra gruyère and cracked pepper.

Notes

Pro tip: add cheese off the hottest heat and melt gradually (handful by handful) so the sauce stays silky instead of grainy. Store leftovers in the fridge up to 3 days; rewarm gently on the stovetop with a splash of reserved pasta water. Freezing isn’t recommended because cream sauces can separate when thawed. For a dietary swap, use lactose-free cream and lactose-free gruyère/parmesan to keep the same creamy texture.