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 2-3 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?
- 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.
- 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.
- 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.
- 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.
- 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
What Can I Do If the Sauce Is Too Thick?
If the sauce is too thick, you can simply thin it out by adding a bit more chicken or vegetable stock until you reach your desired consistency.
What Type of Cream Is Best for This Recipe – Heavy Cream or Light Cream?
Heavy cream is recommended for this recipe as it adds a richer and creamier texture to the dish. However, you can use light cream if you prefer a lighter option.
How Can I Make This Pasta Dish More Spicy?
To make the pasta dish spicier, you can increase the amount of red chili flakes in the seasoning. Start with a small amount and adjust to your preferred level of spiciness.
Can I Use Milk Instead of Fresh Cream?
Yes, you can use milk as a substitute for fresh cream if you’re looking for a lighter option. Keep in mind that this may result in a slightly different flavor and texture.
Gordon Ramsay Leek And Mushroom Pasta Nutrition Fact
- calories: 384
- Carbs: 51.3 g
- Dietary Fiber: :5.5 g
- Sugars: 2.2 g
- Fat: 13.9 g
- Saturated: 2.6 g
- Polyunsaturated: :1.1 g
- Monounsaturated: 9.2 g
- Protein: :14.7 g
- Sodium: 295.6 mg
- Potassium: 143.1 mg
- Cholesterol: :21.7 mg
Gordon Ramsay Leek And Mushroom Pasta
Description
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 2-3 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.
Ingredients
For seasoning:
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 and pepper.
- 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.
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.
Gordon Ramsay Leek And Mushroom Pasta