Mushroom and Leek Pasta
A fast open lasagne with chestnut mushrooms, leek, chicken stock and cream. Done in 10 minutes. Use max 30–50ml of 36% cream and add it off the heat — anything less fatty will split. The cream should be restrained; if you want to taste the mushrooms keep it minimal.
Product list ingredients
- garlic
- leeks
- heavy cream
- lasagne sheets
- chicken stock
- mushrooms
Ingredients
- •4–6 lasagne sheets, dried or fresh
- •8 chestnut mushrooms, trimmed and sliced
- •1 leek, trimmed, quartered and sliced
- •1 garlic clove, peeled and chopped
- •250ml chicken stock
- •30–50ml double cream 36% — add off the heat only; lower fat cream will split. 30ml is enough to taste the mushrooms, 50ml max
- •2 tbsp fresh tarragon leaves, roughly chopped
- •Olive oil, for frying
- •Sea salt and freshly ground black pepper
- •Olive oil, for extra finishing
Directions
Heat a large frying pan and add a dash of olive oil. Season the mushrooms and sauté 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 are coloured. Taste and adjust seasoning.
Add the chicken stock and boil for 5 minutes until reduced by half.
Meanwhile, cook the lasagne sheets in well-salted boiling water for 4 minutes or until just al dente. To stop them sticking, tilt the pan side to side as you add them. Drain when done.
Turn off the heat under the mushroom pan. Stir in 30–50ml of 36% double cream. Add the drained lasagne sheets and toss until well coated. Add tarragon and finish with a little extra olive oil if needed before serving.