Mushroom and Leek Pasta

This definitely won’t flatten your curves

As the old saying goes looks can be deceiving, and when it comes to Mushroom and Leek Pasta from Gordon Ramsay it’s definitely a case of the calories being deceiving. There is no nutritional information listed in Ramsay’s Ultimate Cookery Course book and I made the mistake in thinking that any dish containing mushrooms and leeks must be good for you, right? Wrong.

The addition of the fresh lasagne sheets, double cream and ciabatta sent the fat content spiralling to, I estimate, approximately 839 calories per serving. Fuck me, as Gordon would say. If this recipe appeals to you but you’re worried about messing up your diet, ditch the bread and use only 4 fresh lasagne sheets between 2 people which will bring the calorie count down to about 627 per serving. Alternatively, using dried lasagne sheets will bring the calories down further if you’re willing to compromise on flavour.

This actually tastes really good but there are more diet friendly pasta recipes out there which include leeks, mushrooms and tarragon, such as smashed-up chicken, which uses low-fat crème fraiche instead of cream and only a small portion of pasta instead of lasagne sheets.

Recipe: Mushroom and Leek Pasta  

Calories: Not listed but I estimate approx 839 per serving with the garlic bruschette; 627 per serving without the garlic bruschette (based on having 4 lasagne sheets)

Serves: 2

Book: Gordon Ramsay’s Ultimate Cookery Course

Prep time: Approx 10 mins

Cooking time: Approx 20 mins


  • Olive oil, for frying
  • 8 chestnut mushrooms (trimmed and sliced)
  • 1 garlic clove (peeled and chopped)
  • 1 leek (trimmed, quartered and sliced)
  • 250ml chicken stock
  • 4-6 lasagne sheets (dried or fresh)
  • 100ml double cream
  • 2 tbsp roughly chopped tarragon leaves
  • Sea salt
  • Ground black pepper

For the garlic bruschette:

  • 2 slices ciabatta bread
  • Olive oil
  • 1 garlic clove (peeled and halved)

Cost per portion: Approx £1.80 (with the garlic bruschetta)


Heat a large frying pan and add a dash of oil. Season the mushrooms and start to saute them, adding the garlic after 2 minutes and the leeks a minute later. Cook for 6-8 minutes until the leeks are soft and the mushrooms coloured on the outside. Taste and adjust the seasoning.

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

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

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

When the lasagne sheets are cooked, drain and add to the pan with the sauce, stirring until well coated. Turn off the heat, add the tarragon leaves and allow to sit while the bread toasts.

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

To serve, spoon the lasagne and mushroom mixture onto serving plates, layering them attractively. Serve the toasted bruschette slices on the side.


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