Gordon Ramsay’s Mushroom and Leek Pasta is a creamy pasta dish featuring sautéed mushrooms and tender leeks, combined with a light garlic-infused cream sauce. The dish is simple, flavorful, and easy to make in under 30 minutes.
Author:Ekani Ella
Prep Time:10
Cook Time:20
Total Time:30 minutes
Yield:21x
Category:Main Course
Method:Sautéing
Cuisine:Italian
Ingredients
Scale
For the pasta:
12 oz (340g) pasta (tagliatelle, fettuccine, or penne)
Salt (for boiling water)
For the mushroom and leek sauce:
2 tbsp olive oil
2 tbsp unsalted butter
1 large leek, cleaned and sliced
2 cloves garlic, minced
2 cups mushrooms (button, cremini, or wild), sliced
½ cup white wine (optional)
1 cup heavy cream (or half-and-half for a lighter option)
½ cup grated Parmesan cheese
1 tsp Dijon mustard (optional)
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
½ tsp salt
¼ tsp black pepper
½ tsp red pepper flakes (optional, for heat)
For garnish:
1 tbsp fresh parsley, chopped
Extra Parmesan cheese for topping
Instructions
Step 1: Cook the Pasta
Boil water in a large pot, season with salt, and cook the pasta according to package instructions until al dente.
Reserve ½ cup of pasta water, then drain and set aside.
Step 2: Sauté the Mushrooms and Leeks
Heat olive oil and butter in a large pan over medium heat.
Sauté the leeks and garlic for 3-4 minutes until soft and fragrant.
Add mushrooms and cook for 5-6 minutes until browned and tender.
Step 3: Build the Sauce
Deglaze with white wine (if using) and let it reduce for 2 minutes.
Pour in heavy cream, Parmesan, Dijon mustard, thyme, salt, and black pepper. Stir well and simmer for 2-3 minutes until slightly thickened.
Step 4: Combine Pasta and Sauce
Toss the cooked pasta into the sauce, adding a splash of reserved pasta water if needed to loosen the sauce.
Stir well and cook for 1-2 minutes until the pasta is fully coated.
Step 5: Garnish and Serve
Sprinkle with fresh parsley and extra Parmesan cheese.