Gordon Ramsay Mushroom And Leek Pasta Recipe

The first time I tried this dish, I assumed the cream would do all the heavy lifting. Lazy thinking. I tossed mushrooms and leeks in a pan, poured in some cream, and expected it to taste like restaurant comfort food. It didn’t. It was bland, watery, and flat. The leeks were stringy, the mushrooms soggy. Total flop.

What changed everything? Gordon’s method. This isn’t just “cream and veg.” It’s a layered flavor system—sweating leeks for sweetness, browning mushrooms for umami depth, and slicing lasagna sheets into rustic ribbons that grip the sauce like they were born for it.

Here’s how to nail this the way Gordon intended—and why most versions you see online miss the point.

Why This Works (And Where Most Go Wrong)

Most people try to shortcut flavor and over-rely on cream. Big mistake.

The real flavor in this dish comes from:

• Properly caramelizing mushrooms — not just softening them
• Sweating leeks slowly — not rushing them or burning
• Using fresh cream sparingly — enough to coat, not drown

Gordon flips the typical “creamy pasta” formula. Instead of tossing pasta into a flood of sauce, he builds a tight emulsion that clings to the pasta. That’s why cutting lasagna sheets into ribbons works: they catch and trap flavor better than spaghetti ever could.

Ingredients That Actually Matter

• 8–10 dried lasagna sheets – High surface area = more sauce grab. Don’t use fettuccine. Tested. Too thin.
• 225g baby bella mushrooms – Dense and meaty. White buttons go watery.
• 150g large leek – Use the white and light green parts only. Dark green is tough.
• 2 garlic cloves, sliced – Don’t mince. Sliced garlic melts into the oil.
• 30 ml olive oil – Enough to coat and sauté, not deep fry.
• 240 ml chicken or vegetable stock – This is your flavor backbone. Don’t skip it.
• 120 ml fresh cream – “Fresh” means pouring cream, not thickened or heavy.
• Salt and pepper – Season every layer.
• Tarragon (optional) – It’s a strong herb. Use it fresh and sparingly.

How To Make Gordon Ramsay Mushroom and Leek Pasta

Start by boiling water for your lasagna sheets—get that going first, salted like the sea.

In a large sauté pan, heat olive oil over medium-high. Add mushrooms in a single layer. Don’t crowd the pan. Let them brown without moving for 2–3 minutes, then stir. Cook another 2–3 until golden and fragrant.

Add sliced garlic. Stir for 30 seconds until aromatic—don’t burn it.

Toss in the chopped leeks. Drop heat to medium-low. Let them sweat gently for 5–6 minutes until soft and translucent. Season with salt and pepper.

Pour in the stock. Let it reduce by about one-third—this concentrates flavor and softens the leeks even more.

Add the cream. Stir and simmer for 3–4 minutes until it thickens slightly. You’re not making Alfredo—just enough to coat.

Meanwhile, drop lasagna sheets into boiling water. Stir gently to prevent sticking. Cook until al dente (check package for time), then rinse under cold water to stop cooking. Stack them and slice into rough 2-inch ribbons.

Toss the ribbons into the sauce. Let them warm through and absorb some flavor—about 2–3 minutes.

Kill the heat. Taste. Adjust seasoning. Add a few tarragon leaves if you like the anise note. Serve immediately.

What Gordon Ramsay Says About This Dish

“You’ve got to cook the mushrooms like a steak—color is flavor.”

Totally true. Undercooked mushrooms = rubbery and bland. Browning = umami bomb.

“Leeks give you sweetness—treat them like onions, but softer.”

Leeks are fragile. Overheat them, and they burn bitter. Gentle sweat = magic.

“Don’t drown pasta in sauce. Coat it.”

Gordon always builds emulsions—not cream soup. Big difference.

What I Got Wrong (And How I Fixed It)

• Used heavy cream. Sauce split and coated my mouth like oil paint. Fresh single cream is thinner and binds better.
• Didn’t brown mushrooms. First run tasted like boiled rubber. Give them time. Brown them hard.
• Skipped the stock. Huge mistake. The sauce needs that umami base.
• Overcooked the lasagna sheets. They fell apart. Watch them like a hawk.

Variations That Actually Hold Up

• Swap cream with crème fraîche – Brighter, tangier, slightly lighter.
• Add spinach in the last 2 minutes – Works well if you want greens, but don’t add too early.
• Top with crispy pancetta – Not vegetarian, but ridiculously good contrast.
• Use dried porcini for ⅓ of the mushrooms – Soak them, chop, and add with fresh mushrooms for deep mushroom intensity.

Pro Tips That Change the Game

• Stack & cut the lasagna sheets while still a little warm. Cold sheets crack. Warm = clean slices.
• Simmer cream before adding pasta. If you add pasta too soon, the sauce won’t thicken around it.
• Use a sauté pan, not a deep pot. Surface area matters—this isn’t a soup.

Storage + Leftover Moves

• Fridge: Store in an airtight container for up to 3 days.
• Reheat: Add a splash of stock or water to a pan, stir gently until hot.
• Don’t microwave it. The pasta will get gummy and sauce will split.
• Freeze? Nope. Cream sauce + cooked pasta = disaster after freezing.

FAQs

Q: Can I use rotisserie chicken in this?
Yes, just shred it and stir in at the end to warm through. Don’t simmer or it dries out.

Q: What herbs work if I don’t have tarragon?
Chives, parsley, or a tiny bit of thyme. Keep it light.

Q: Why lasagna sheets?
They’re sturdy and have great texture when sliced. Holds sauce better than spaghetti or linguine.

Q: Can I make it vegan?
Yes, use olive oil, veg stock, oat cream, and a dash of miso or nutritional yeast for depth.

Q: Why fresh cream and not heavy cream?
Heavy cream is too thick and rich. You want flow, not glue.

Try More Recipes:

• Gordon Ramsay’s Crab Cakes Were My Small Win on a Heavy Day
• Gordon Ramsay’s BBQ Brisket Was Messy, Smoky, and Weirdly Healing
• Gordon Ramsay’s Lobster Tortellini Was My Pasta Therapy
• Gordon Ramsay’s Crispy Skin Salmon Was My Reset Meal