Mushroom and Leek Pasta with Garlic Bruschette



2 tablespoons olive oil

8 ounces mushrooms, trimmed and sliced (cremini or bella work well)

sea salt and freshly ground black pepper

1 garlic clove, peeled and chopped

1 leek, quartered and sliced thin

1 cup chicken stock

8 lasagne sheets, fresh or dried (These work really well- Just boil them until tender, about 4 minutes. They’re intended as a no-boil pasta, but when boiled, they taste more like fresh pasta than the long thick lasagna noodles with rippled edges.)

1/2 cup heavy cream

2 tablespoons roughly chopped tarragon leaves

For the garlic bruschette-

3-4 slices bread, such as ciabatta, French, or Italian loaf

olive oil

1 garlic clove, peeled and halved



Adapted fromĀ Gordon Ramsay’s Home Cooking by Gordon Ramsay


Keywords: mushroom and leek pasta, gordon ramsey mushroom leek pasta,