Gordon Ramsay Mushroom And Leek Pasta Recipe

This Gordon Ramsay Mushroom And Leek Pasta is a creamy and savory recipe, which is made with fresh leeks and baby bella mushrooms. It’s the perfect quick weeknight dinner, ready in about 30 minutes.

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Gordon Ramsay Mushroom And Leek Pasta Recipe 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)

How To Make Gordon Ramsay Mushroom And Leek Pasta Recipe

1. Cook the Pasta Sheets: Bring a large pot of salted water to a boil. Add the lasagna sheets and cook according to package directions until al dente. Drain, rinse with cool water, and set aside.
2. Sauté the Mushrooms: Heat the olive oil in a large, wide sauté pan over medium-high heat. Add the sliced mushrooms and cook for 5–6 minutes, without stirring too much, until they are well-browned and have released their moisture.
3. Add the Aromatics: Add the sliced garlic to the pan and stir for 30 seconds until fragrant. Add the sliced leeks, lower the heat to medium-low, and sweat for 5–6 minutes until the leeks are soft and tender.
4. Create the Sauce: Pour the stock into the pan and let it simmer, reducing by about one-third. Stir in the cream and continue to simmer for another 3–4 minutes until the sauce has thickened slightly.
5. Finish the Dish: While the sauce simmers, stack the cooked lasagna sheets and slice them into 2-inch wide strips or ribbons. Add the pasta ribbons to the sauce and toss gently to coat. Let everything heat through for 2–3 minutes.
6. Serve: Season the pasta to taste with salt and pepper. Garnish with fresh tarragon if desired and serve immediately.

Recipe Tips

• How do I cut the lasagna sheets without them cracking? The key is to work with them while they are still slightly warm and pliable from cooking. If you let them get completely cold, they can become brittle and crack when you try to slice them.
• When should I add the pasta to the sauce? Let the cream simmer and thicken slightly before you add the pasta. If you add the pasta to a thin sauce, it won’t coat the ribbons properly.
• What is the best pan to use for this sauce? A wide sauté pan is much better than a deep pot. The larger surface area allows the mushrooms to brown properly and the stock to reduce more effectively, which is essential for developing a rich, flavorful sauce.
• How do I get the most flavor from the mushrooms? Don’t overcrowd the pan when you first add them. Give them space in a single layer to make direct contact with the hot pan. This allows them to sear and caramelize, which creates a much deeper, savory flavor than if they were to steam in a crowded pan.

What To Serve With Mushroom And Leek Pasta

This creamy pasta dish is wonderful on its own or with a few simple additions:

• A sprinkle of grated Parmesan cheese
• Toasted garlic bread
• A simple green salad with a lemon vinaigrette
• A glass of crisp white wine like a Pinot Grigio

How To Store Leftovers

• Refrigerate: Cool the pasta completely and store it in an airtight container in the refrigerator for up to 2 days. The sauce will thicken upon chilling.
• Reheat: Reheat gently in a pan over low heat, adding a splash of milk or stock to loosen the sauce to its original consistency.

Mushroom And Leek Pasta Nutrition Facts

• Calories: 420kcal
• Carbohydrates: 50g
• Protein: 12g
• Fat: 20g
• Saturated Fat: 9g
• Sodium: 550mg
• Fiber: 4g
• Sugar: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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