Gordon Ramsay Mushroom And Leek Pasta Recipe

This delicious Mushroom and Leek Pasta recipe by Gordon Ramsay is a creamy, comforting dish that’s both quick and simple to make. Packed with savory mushrooms and leeks, it’s a perfect meal for busy nights. You can easily swap ingredients based on what you have, making it a flexible and satisfying choice!

Ingredients Needed:

• 8-10 dried lasagna sheets
• 30 ml olive oil
• 150g large leek, trimmed and sliced
• 225g baby bella mushrooms, washed, trimmed, and sliced
• 2 garlic cloves, sliced
• 120 ml fresh cream
• 240 ml chicken stock or vegetable stock
• Salt and pepper to taste
• Tarragon for garnish (optional)

How To Make Mushroom And Leek Pasta Recipe?

1. Prepare the Sauce: Heat 30ml (2 tbsp) olive oil in a pan over medium heat. Add 225g (8 oz) sliced mushrooms and sauté for 5 minutes until softened. Add 2 sliced garlic cloves and stir well.
2. Add Leeks and Stock: Stir in 1 large leek (about 150g / 5.3 oz), chopped, and pour in 240ml (1 cup) chicken or vegetable stock. Season with salt and pepper to taste. Let it simmer on low heat for 5 minutes, allowing the liquids to reduce.
3. Add Cream: Stir in 120ml (1/2 cup) fresh cream and let the sauce simmer for another 3-4 minutes until thickened.
4. Cook Lasagna Sheets: Bring a large pot of water to a boil. Add the lasagna sheets, ensuring they don’t stick to each other. Once cooked, drain the pasta and rinse it under cold water. Stack the sheets on top of each other and cut them into 5cm (2-inch) wide strips.
5. Combine Pasta and Sauce: Add the lasagna strips into the simmering sauce and let them sit for 5 minutes so the pasta absorbs the sauce.
6. Finish and Serve: Turn off the heat and garnish with tarragon, if desired. Serve the pasta hot with grilled ciabatta.

Recipe Tips:

• Don’t Overcook the Lasagna Sheets: Watch the lasagna sheets while cooking to keep them firm but tender.
• Use Fresh Cream for Richness: Fresh cream gives the sauce a smooth texture. Don’t use heavy cream, as it can make the sauce too thick.
• Cook Mushrooms Until Golden: Sauté the mushrooms until golden to bring out their flavor and avoid a watery texture.
• Adjust the Stock for Desired Consistency: Add more stock if the sauce is too thick. If it’s too thin, let it simmer longer.
• Garnish with Fresh Tarragon: Fresh tarragon adds a lovely herby flavor. Sprinkle it on before serving for extra taste.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover creamy mushroom and leek pasta cool down to room temperature. Once it’s cooled, store it in an airtight container and refrigerate for up to 3 days.
• Reheat: Heat a pan over medium heat. Add a splash of water or stock, then stir the pasta occasionally until it’s heated through, about 5-7 minutes.

Nutrition Facts:

• Calories: 420 kcal
• Total Fat: 25g
• Saturated Fat: 10g
• Cholesterol: 45mg
• Sodium: 420mg
• Potassium: 270mg
• Total Carbohydrate: 41g
• Dietary Fiber: 3g
• Sugars: 3g
• Protein: 6g

Gordon Ramsay Mushroom And Leek Pasta Recipe

Author: Hamdi Saidani Cooking Method:Sautéing Cuisine:Italian Courses:Dinner Recipe Keys: M Mushroom And Leek Pasta Recipe

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: minutesTotal time: 30 minutesServings:4 servingsCalories:420 kcal Best Season:Suitable throughout the year

Description

This delicious Mushroom and Leek Pasta recipe by Gordon Ramsay is a creamy, comforting dish that’s both quick and simple to make. Packed with savory mushrooms and leeks, it’s a perfect meal for busy nights. You can easily swap ingredients based on what you have, making it a flexible and satisfying choice!

Ingredients

• 8-10 dried lasagna sheets
• 30 ml olive oil
• 150g large leek, trimmed and sliced
• 225g baby bella mushrooms, washed, trimmed, and sliced
• 2 garlic cloves, sliced
• 120 ml fresh cream
• 240 ml chicken stock or vegetable stock
• Salt and pepper to taste
• Tarragon for garnish (optional)

Instructions

1. Prepare the Sauce: Heat 30ml (2 tbsp) olive oil in a pan over medium heat. Add 225g (8 oz) sliced mushrooms and sauté for 5 minutes until softened. Add 2 sliced garlic cloves and stir well.
2. Add Leeks and Stock: Stir in 1 large leek (about 150g / 5.3 oz), chopped, and pour in 240ml (1 cup) chicken or vegetable stock. Season with salt and pepper to taste. Let it simmer on low heat for 5 minutes, allowing the liquids to reduce.
3. Add Cream: Stir in 120ml (1/2 cup) fresh cream and let the sauce simmer for another 3-4 minutes until thickened.
4. Cook Lasagna Sheets: Bring a large pot of water to a boil. Add the lasagna sheets, ensuring they don’t stick to each other. Once cooked, drain the pasta and rinse it under cold water. Stack the sheets on top of each other and cut them into 5cm (2-inch) wide strips.
5. Combine Pasta and Sauce: Add the lasagna strips into the simmering sauce and let them sit for 5 minutes so the pasta absorbs the sauce.
6. Finish and Serve: Turn off the heat and garnish with tarragon, if desired. Serve the pasta hot with grilled ciabatta.

Notes

• Don’t Overcook the Lasagna Sheets: Watch the lasagna sheets while cooking to keep them firm but tender.
• Use Fresh Cream for Richness: Fresh cream gives the sauce a smooth texture. Don’t use heavy cream, as it can make the sauce too thick.
• Cook Mushrooms Until Golden: Sauté the mushrooms until golden to bring out their flavor and avoid a watery texture.
• Adjust the Stock for Desired Consistency: Add more stock if the sauce is too thick. If it’s too thin, let it simmer longer.
• Garnish with Fresh Tarragon: Fresh tarragon adds a lovely herby flavor. Sprinkle it on before serving for extra taste.

Keywords:Gordon Ramsay Mushroom And Leek Pasta Recipe