Leek & Mushroom Pasta (pasta con puerros y champiñones)

This is a Gordon Ramsey inspired recipe which I saw on Master Chef.  I’ve tried it out with leeks and on another occasion with onions, and it was delicious on both occasions.  I’ve inserted below photos of both versions.

Serves 2
5 – 6 Dried Lasagna Sheets
2 tbsps Olive Oil
2 Medium Leeks, trimmed and sliced
5 – 6 Button Mushrooms (or wild mushrooms), washed, trimmed and sliced
2 Garlic Cloves, sliced
60ml Cup Fresh Cream or Greek yoghurt
240ml Chicken or Vegetable Stock
Salt and Black Pepper to taste
Oregano or Tarragon, red chilly flakes
Handful of flat parsley
Parmesan cheese

Heat oil in a pan and saute sliced mushrooms for 5 minutes. Add garlic cloves and stir.
Mix in chopped leeks and pour chicken stock, season with salt and pepper. Let it simmer on low flame for 5 minutes until liquids are reduced, add cream and again let it simmer for 3 – 4 minutes.
Boil water in a pan and when it is bubbling hot drop in lasagna sheets. Make sure lasagna sheets do not stick to the bottom of the pan. Once pasta is cooked drain it in colander and rinse under cold water.
Pile lasagna sheets one on top of other and cut lengthwise into 2 inch wide strips.
Add the lasagna strips into the simmering sauce and let it sit there for 5 minutes so that pasta absorbs the sauce.
Turn off the heat and finish with oregano, chilly flakes, parsley, parmesan cheese and a spoonful of greek yoghurt.
Serve hot with grilled toast!!




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