Gordon Ramsay Leek And Mushroom Pasta

Gordon Ramsay’s Leek and Mushroom Pasta is a quick and delicious recipe with a cooking time of around 25 minutes. This delightful dish serves 3 people and combines the earthy flavors of leeks and mushrooms in a creamy sauce. It’s an easy-to-make, satisfying pasta that’s perfect for a small gathering or a cozy dinner at home. 

💗 Why You’ll Love This Leek And Mushroom Pasta Recipe:

• Rich and Creamy Flavor: Gordon Ramsay’s Leek and Mushroom Pasta offers a delectable, rich, and creamy taste that will satisfy your cravings.
• Easy Preparation: You’ll appreciate how simple it is to prepare this dish. Gordon Ramsay’s recipe ensures a hassle-free cooking experience.
• Perfect for Vegetarians: This pasta dish is a vegetarian delight, making it an excellent option for those who prefer meatless meals.
• Fresh Ingredients: The recipe emphasizes the use of fresh leeks and mushrooms, enhancing the overall quality and taste of the dish.

❓ What Is Gordon Ramsay Leek And Mushroom Pasta?

Gordon Ramsay’s Leek and Mushroom Pasta is a creamy and savory pasta dish made with dried lasagna sheets, leeks, mushrooms, garlic, fresh cream, and a choice of chicken or vegetable stock. Seasoned with salt, black pepper, oregano, and red chili flakes, it’s garnished with flat parsley.

👩‍🍳 How To Make Gordon Ramsay Leek And Mushroom Pasta?

1. Cook the pasta following the package instructions. Save 1/4 cup of pasta water and drain the rest. Set aside both the pasta and the reserved water.
2. Heat olive oil in a large skillet over medium heat. Add leeks, mushrooms, and a pinch of salt. Cook for 5-7 minutes until they soften.
3. Add garlic and cook for another 3-4 minutes, stirring to prevent burning. Turn off the heat until you’re ready to add the pasta.
4. Combine the cooked pasta with the mushroom-leek mixture. Add 1 teaspoon of salt, 1 teaspoon of red chili flakes, chopped parsley, and the reserved pasta water. Mix well to coat the pasta with the sauce.
5. Adjust the taste with more salt, chili, and parsley as needed.

💭 Recipe Tips 

• Use gluten-free vegan penne pasta to accommodate dietary preferences and restrictions.
• Remember to save 1/4 cup of pasta water before draining. This starchy water can be used to adjust the sauce’s consistency.
• Slice only the white parts of the leek for a milder onion flavor.
• You can choose your favorite type of mushrooms for this recipe, but commonly used ones are button mushrooms.

🥗 What To Serve With Leek And Mushroom Pasta?

To accompany Gordon Ramsay’s Leek and Mushroom Pasta, consider serving a side of mixed greens with a lemony vinaigrette for a refreshing contrast,you can also offer a warm crusty baguette or garlic bread to soak up the flavorful sauce.

🎚 How To Store Leek And Mushroom Pasta?

• In the fridge: Transfer Leek And Mushroom Pasta to an airtight container and store it in the refrigerator for up to 3 days.
• In the freezer: Place Leek And Mushroom Pasta in a freezer-safe container or freezer bag and store it in the freezer for up to 3 months.

🥵 How To Reheat Leek And Mushroom Pasta?

• In the oven:Transfer leftover Leek And Mushroom Pasta to an oven-safe dish and cover it with foil with reheat for about 15-20 minutes at 350°F.
• In the microwave: Place leftover Leek And Mushroom Pasta in a microwave-safe dish and cover it with a microwave-safe lid or microwave-safe plastic wrap and heat on high for 1-2 minutes, stirring halfway through.

FAQ’S

Gordon Ramsay Leek And Mushroom Pasta

Erin Table for Seven

Gordon Ramsay’s Leek and Mushroom Pasta is a quick and delicious recipe with a cooking time of around 25 minutes. This delightful dish serves 3 people and combines the earthy flavors of leeks and mushrooms in a creamy sauce. It’s an easy-to-make, satisfying pasta that’s perfect for a small gathering or a cozy dinner at home.

4 from 2 votes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine British

Servings 3

Calories 436 kcal

Ingredients

  

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• 6 dried lasagna sheets
• 2 tablespoons olive oil
• 2 medium leeks trimmed and sliced
• 6 button mushrooms washed, trimmed and sliced
• 2 garlic cloves sliced
• ¼ cup fresh cream
• 1 cup chicken stock or vegetable stock
• salt and black pepper to taste
• 1 teaspoon oregano
• pinch red chili flakes
• handful of flat parsley chopped

Instructions

 

• Heat oil in a pan.
• Saute sliced mushrooms for 5 minutes.
• Add garlic cloves and stir.
• Mix in chopped leeks.
• Pour in chicken stock, season with salt, pepper, oregano, and red chili flakes.
• Simmer on low flame for 5 minutes until liquids reduce.
• Add cream and simmer for 3-4 minutes.
• Boil water in a separate pan.
• Cook lasagna sheets until done, then drain and rinse under cold water.
• Stack lasagna sheets and cut into 2-inch wide strips.
• Add the strips to the simmering sauce and let them sit for 5 minutes.
• Serve with chopped fresh parsley.

Notes

• When cooking the lasagna sheets, be sure not to overcook them. They should be al dente, which means they are still slightly firm to the bite.
• You can customize the seasoning to your liking by adjusting the salt, pepper, oregano, and chili flakes.
• For a vegetarian version, use vegetable stock instead of chicken stock.
• Garnish the dish with some grated Parmesan cheese for extra flavor.
• Serve the pasta hot with some toasted garlic bread or crusty Italian bread to complement the dish.

Nutrition

Calories: 436kcalCarbohydrates: 56gProtein: 12gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 25mgSodium: 138mgPotassium: 478mgFiber: 4gSugar: 6gVitamin A: 1295IUVitamin C: 9mgCalcium: 78mgIron: 3mg

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