Begin by washing and slicing the leeks into thin rounds, ensuring to clean them well to remove any grit. Clean the mushrooms and slice them into even pieces. Measure out your Gruyere cheese and heavy cream, setting everything aside, ready to create your delicious Caramelized Leek and Mushroom Gruyere Pasta. This prep will streamline your cooking process.

In a large skillet, melt 2 tablespoons of butter over medium heat. Once bubbly, add the sliced leeks and season with a pinch of salt. Cook them for about 10-15 minutes, stirring occasionally until they turn soft and golden brown.

Add the sliced mushrooms to the caramelized leeks in the skillet, cooking for an additional 5-7 minutes until the mushrooms are browned and tender.

Pour in the heavy cream and add the Gruyere cheese to the mushroom and leek mixture. Stir well, and let it simmer on low heat for about 3-5 minutes until the cheese melts and the sauce thickens slightly.

Cook your pasta of choice according to package instructions. Once al dente, drain it and reserve a bit of pasta water. Toss the hot pasta directly into the skillet with the creamy sauce, mixing until each strand is evenly coated.

Plate your Caramelized Leek and Mushroom Gruyere Pasta while hot. Garnish with additional Gruyere cheese or fresh herbs, such as parsley or thyme, if desired.