Gordon Ramsay Leek And Mushroom Pasta
This dish embodies the essence of rustic, comfort food while showcasing Ramsay's signature approach to elevating everyday ingredients into a gourmet experience.
The combination of earthy mushrooms and sweet, tender leeks with the al dente pasta, all brought together with a creamy sauce, creates a symphony of flavors that's both comforting and sophisticated.
Ingredients
- Pasta of choice I prefer linguine or fettuccine for this recipe
- Fresh leeks thoroughly washed and sliced into thin rings
- A variety of mushrooms button, cremini, or shiitake work wonderfully, sliced
- Garlic cloves minced
- Fresh thyme for that earthy aroma
- Double cream or heavy cream, for richness
- Parmesan cheese freshly grated, for that umami depth
- Olive oil for sautéing
- Salt and pepper to taste
- White wine optional, to deglaze the pan and add acidity
Instructions
- Start by cooking the pasta in a large pot of salted boiling water until al dente. Drain and set aside, reserving a cup of the pasta water.
- In a large skillet, heat olive oil over medium heat. Add the leeks and sauté until they start to soften.
- Add the mushrooms, increasing the heat to medium-high. Cook until they're golden and their moisture has evaporated.
- Stir in the garlic and thyme, cooking until fragrant, then deglaze the pan with a splash of white wine, if using.
- Reduce the heat and stir in the double cream, allowing it to simmer gently until thickened.
- Fold the cooked pasta into the sauce, adding reserved pasta water as needed to achieve the desired consistency.
- Finish with a generous sprinkle of Parmesan cheese, season with salt and pepper to taste, and give everything a good toss.
Notes
This pasta dish is best served immediately, while the sauce is creamy and the pasta perfectly al dente.
Garnish with extra Parmesan cheese and a few sprigs of fresh thyme for an added touch of flavor and elegance.
Serve in warm bowls to ensure the dish stays hot, allowing everyone to dive into the creamy goodness right away.