Mushroom, Leek and Tarragon Pasta by Gordon Ramsay

A simple dish of pasta with a creamy mushroom sauce and fresh garlic bruschetta. Leeks are a fantastic ingredient - cheap and easy to work with and they give a subtle savoury flavour.

[adrianrother]

Absolutely delicious. This bloke is Amazing. I love his approach to food. Flavours are exquisite

[これとそれ]

How big is a Gordon Ramsay tbsp? I’ve never seen a 100ml tbsp😮

[deeparao-twoe]

I made this but w veggie broth and it was PERFECT 🤤

[voicesofreasonneeded]

We made this with a salad instead of the bread, it was delicious!

[bubble]

I couldn't find a recipe for this on Gordon Ramsay's website. But I followed the video and made this tonight, guessing what what the quantities should be. Used pappardelle pasta.

I more or less doubled what Gordon seemed to be making, since I had to cook 500g pasta for the family.

After I made the sauce, it tasted a bit bland, so I added a handful of parmesan cheese. I really liked it then. After mixing the pasta into the sauce, I also added some pasta cooking water to loosen the sauce – it was a bit gluggy.

This is the recipe I came up with:

500g pappardelle pasta
1/3 c olive oil
1kg mushrooms, trimmed and sliced
salt and pepper
2 cl garlic, chopped
2 fat leeks, quartered lengthwise, rinsed and sliced
2 c chicken stock
300 mL heavy cream
thyme, parsley or basil, chopped
a handful of shredded parmesan cheese

• Bring a large pot of salted water to the boil for the pasta.

• In a large frying pan, heat some of the oil on high heat and add half the mushrooms. Sprinkle with salt and pepper and saute for 2 mins.
• Add half the garlic and saute. The mushrooms will release liquid, then soak it up again.
• When the mushrooms are cooked and their liquid is gone, remove to a bowl.
• Repeat with the other half of the mushrooms.
• Remove to the bowl with the first batch of mushrooms.
• Put the last of the oil to the pan, adding a little more if necessary. Add the leek and saute for 6-8 minutes until the leek is soft and colouring.

• Put the pasta in to boil.

• Add the chicken stock to the pan with the leeks and bring it to the boil. Boil for about 5 minutes until it reduces to half of its volume.
• Add the cream and the herb and cook on low heat for about 2-3 minutes.
• Return the mushrooms to the pan. Mix well.

• When the pasta is cooked, drain it, reserving some of the pasta cooking water.
• Put the cooked pasta in a big pot, add the sauce and parmesan cheese, and stir, so the pasta gets coated with the sauce.
• Add some pasta cooking water to loosen (about 1/3 of a mugful).


I think this would be good with chicken added. And poaching the chicken would make the stock for the recipe.

[BobbyDotNet]

WHAT NO SEASONING ! LOL I can hear him yelling Bland! But it tastes great with a bit of seasoning, thanks.

[Ytnzy]

Does it matter if cream is single or double?
As he didn't specify I assume both are fine.

[gregmcn]

Bruschetta Gordon is pronounced Brusketta !!! Delicious pasta

[Sacmagique]

Chicken stock and cream, plant based??

[vivivi]

I love we are getting veggie recipes! But can we get a few vegan recipes on this plant based channel? Please!

[sc]

Don't use lasagne sheets - they are super annoying to cook as they stick together and you burn your tongue on them

[benp.]

But chicken stock is not plant based. If you make it, use vegetable stock instead

[philipbanner]

Italians never cook with cream! And, he's burnt the garlic!

[AlanAbruzzo]

Cream on a plant-based channel? Really?? I expect better from you Gordan.

[abasimustafa]

That is not even enough for my 2 year old.