Mushroom and Leek Pasta

Gordon Ramsay’s Home Cooking

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a large frying pan and add a dash of oil.

Step 2

Season the mushrooms with salt and pepper and start to sauté them, adding the garlic after 2 minutes and the leek a minute later.

Step 3

Cook for 6-8 minutes until the leek is soft and the mushrooms are colored on the outside.

Step 4

Taste and adjust the seasoning.

Step 5

When the lasagne sheets are cooked, drain and add to the pan with the sauce, stirring until well coated.

Step 6

Turn off the heat, add the tarragon leaves, and allow to sit while the bread toasts.

Step 7

To prepare the bruschette, preheat a grill pan or the broiler.

Step 8

Rub the slices of ciabatta with olive oil and the cut side of the garlic clove and toast for 1-2 minutes on each side until golden brown.

Step 9

Add the stock and boil for 5 minutes until reduced by half.

Step 10

Meanwhile, cook the lasagne sheets in a large saucepan of boiling salted water for 4 minutes or until just al dente.

Step 11

To serve, spoon the lasagne and mushroom mixture onto serving plates, layering them up attractively.

Step 12

Serve the toasted bruschette slices on the side.

Step 13

While the lasagne is cooking, add the cream to the frying pan and simmer for 2–3 minutes to reduce a little.

Step 14

Simply bring the water to a rolling boil and then gently tilt the pan from side to side as you add the lasagne to stop the sheets from sticking.

Step 15

Allow it to simmer gently until al dente.

Step 16

To test if it is ready, nip it between your fingers.

Step 17

If you can feel them meeting in the middle, it is perfectly al dente.