Name: Mushroom Gruyère Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 12 oz fettuccine or linguine; 2 tablespoons olive oil; 2 tablespoons butter; 1 small shallot, finely chopped; 3 cloves garlic, minced; 10 oz cremini or baby bella mushrooms, sliced; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; 1/4 cup dry white wine (or vegetable broth); 1/2 cup heavy cream; 1/2 cup grated Gruyère cheese; 1/4 cup grated Parmesan cheese (optional); 2 tablespoons chopped fresh parsley

Creamy, savory, and utterly satisfying, this Mushroom Gruyère Pasta brings together earthy mushrooms and nutty Gruyère cheese in a rich, velvety sauce. It’s a comforting dish that still feels a bit refined — the kind of meal I turn to when I want something cozy yet elevated. Whether it’s for a quiet weeknight dinner or a last-minute dinner party, this pasta never disappoints.

Why You’ll Love This Recipe

I love how this recipe balances indulgence and simplicity. The caramelized mushrooms add depth, the Gruyère gives a subtle nuttiness, and the cream ties it all together with a luscious texture. It’s one of those meals that feels luxurious without requiring much effort. Plus, it’s vegetarian-friendly and made in just one pan (aside from the pasta), which means less cleanup for me. With only 30 minutes needed from start to finish, this is the kind of weeknight hero I keep coming back to.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 oz fettuccine or linguine

2 tablespoons olive oil

2 tablespoons butter

1 small shallot, finely chopped

3 cloves garlic, minced

10 oz cremini or baby bella mushrooms, sliced

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/4 cup dry white wine (or vegetable broth)

1/2 cup heavy cream

1/2 cup grated Gruyère cheese

1/4 cup grated Parmesan cheese (optional)

2 tablespoons chopped fresh parsley

Directions

I bring a large pot of salted water to a boil and cook the pasta until al dente, following the package instructions. Before draining, I reserve about 1/2 cup of the pasta water in case I need to loosen the sauce later.

In a large skillet, I heat the olive oil and butter over medium heat.

I add the finely chopped shallot and cook it for about 2 minutes until fragrant, then stir in the garlic and let it cook for another 30 seconds.

I toss in the sliced mushrooms, season with salt and pepper, and cook them for 8–10 minutes, stirring occasionally, until they’re deeply golden and have shrunk in size.

I pour in the white wine (or broth) to deglaze the pan, letting it simmer for about 2 minutes until it’s mostly evaporated.

I reduce the heat and stir in the heavy cream, letting it simmer gently for another 2–3 minutes until the sauce slightly thickens.

Next, I add the Gruyère and Parmesan (if using), stirring until everything melts together into a smooth, creamy sauce.

I toss in the cooked pasta, using a splash of the reserved pasta water if the sauce needs loosening.

I finish with a sprinkle of chopped parsley before serving it hot.

Servings and timing

This recipe makes 4 servings and takes just 30 minutes from start to finish — about 10 minutes to prep and 20 minutes to cook. Each serving contains approximately 480 calories, making it hearty enough to stand alone but still light enough for a balanced meal.

Variations

Add protein: Sometimes I add sautéed chicken or shrimp for an extra protein boost.

Make it vegan: I swap the butter and cream with plant-based versions and use a vegan cheese substitute.

Use different mushrooms: While cremini or baby bella are my go-to, I’ve also used a mix of wild mushrooms for a deeper flavor.

Try a different pasta: I’ve made this with tagliatelle, pappardelle, and even rigatoni — all work beautifully.

Herb it up: A touch of fresh thyme or a sprinkle of sage can add a wonderful fall-inspired twist.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. When reheating, I like to warm it in a skillet over low heat, adding a splash of cream or milk to bring the sauce back to life. The microwave also works — I just cover it and stir halfway through to ensure even heating.

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FAQs

Can I use a different cheese instead of Gruyère?

Yes, I’ve swapped Gruyère for Fontina or even a mild Swiss cheese when needed. It changes the flavor slightly, but still keeps that creamy, melty texture.

What can I use instead of white wine?

I often use vegetable broth as a substitute for white wine — it still adds depth and keeps the dish vegetarian.

Can I make this dish ahead of time?

I prefer making it fresh, but I’ve successfully reheated it a day later. I just keep the pasta and sauce separate if possible and combine them when ready to serve.

Is this recipe gluten-free?

As written, it’s not. But I’ve made it with gluten-free pasta and it works just as well — I just make sure to cook the pasta slightly under to prevent mushiness.

Can I freeze Mushroom Gruyère Pasta?

I don’t recommend freezing it, as creamy sauces tend to separate when thawed. It’s best enjoyed fresh or stored in the fridge for a few days.

Conclusion

This Mushroom Gruyère Pasta is one of my favorite go-to comfort meals — it’s creamy, flavorful, and feels a little indulgent without being too heavy. With minimal effort and just a handful of ingredients, I end up with a dish that always tastes like it came from a fancy bistro. Perfect for a cozy night in, a date night, or whenever I’m craving something simple but special.

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