Home-Made Mushroom & Leek Pasta

Recipe by Gordon Ramsay – Ultimate Cookery Course. Please find ingredients and full recipe below. Serves 2.


  • Olive Oil for frying
  • 8 Chestnut Mushrooms. (Trimmed & sliced)
  • 1 Garlic Clove. (Peeled & chopped)
  • 1 Leek. (Trimmed quartered & sliced)
  • 250ml of Chicken Stock
  • 4-6 Lasagne Sheets. (Dried or fresh)
  • 100ml Double Cream
  • 2 tbsp roughly chopped Tarragon leaves.
  • Sea salt & freshly ground black pepper

For the Garlic Brushette:

  • 4 slices of Ciabatta bread
  • Olive Oil
  • 1 Garlic Clove. (Peeled & Halved)

The Recipe

  1. Heat a large frying pan & add a dash of oil. Season the mushrooms & start to saute them, adding the garlic after two minutes & the leeks a minute later. Cook for 6-8 minutes until the leeks are soft & the mushrooms coloured on the outside. Taste & adjust the seasoning.
  2. Add the stock & boil for five minutes until reduced by half.
  3. Meanwhile, cook the lasagne sheets in a large saucepan of boiling salted water for four minutes or until just al dente.
  4. While the lasagne is cooking, add the cream to the frying pan & simmer for 2-3 minutes to reduce a little.
  5. When the lasagne sheets are cooked, drain & add to the pan with the sauce, stirring until well coated. Turn off the heat, add the Tarragon leaves & allow to sit while the bread toasts.
  6. To prepare the brushette, preheat a griddle pan or grill. Rub the slices of ciabatta with olive oil & the cut the side of the garlic clove & toast for 102 minutes on each side until golden brown.
  7. To serve: Spoon the lasagne & mushroom mixture onto serving plates, layering them up attractively. Serve the toasted bruschette slices on the side.



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