Mushroom, Leek and Tarragon Pasta | Gordon Ramsay
A simple dish of pasta with a creamy mushroom sauce and fresh garlic bruschetta. Leeks are a fantastic ingredient - cheap and easy to work with and they give a subtle savoury flavour.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
Follow Gordon:
Text him: +1 (310) 620-6468
Instagram:
Twitter:
Facebook:
If you liked this clip check out the rest of Gordon's channels:
Creamy Mushroom Pasta, Ready in 15 mins!
A rich and comforting meat-free dinner of creamy pasta with lots of mushrooms. The sauce is luscious and thick, with a good sprinkling of parmesan (I've got an alternative for vegetarians), so it clings to the pasta beautifully.
It's ready in 15 minutes, so it makes a great weeknight dinner when you need food fast!
Free printable recipe is available on our site:
Ingredients:
▢300 g (10.5oz) tagliatelle or fettuccine - (I used thin egg fettucine for my version)
▢3 tbsp (45g) unsalted butter
▢1 tbsp sunflower oil
▢1 small onion - peeled and chopped finely
▢400 g (14oz) chestnut mushrooms, thickly sliced
▢3 cloves garlic - peeled and minced
▢½ tsp salt
▢½ tsp pepper
▢180 ml (¾ cup) strong chicken stock - (if you haven’t got homemade, water plus 2 stock cubes is fine) - use vegetable stock for vegetarian
▢180 ml (¾ cup) double (heavy) cream
▢50 g (½ cup) grated parmesan cheese - - use vegetarian Italian-style hard cheese for a vegetarian version
To Serve:
▢Small bunch fresh curly parsley - finely chopped
▢black pepper
▢grated parmesan - - use vegetarian Italian-style hard cheese for a vegetarian version
INSTRUCTIONS:
1. Cook the pasta as per the pack instructions, then drain, reserving 1 cup of the pasta cooking water.
2. Whilst the pasta is cooking, add 1 tablespoon of the butter and the oil to a frying pan and heat over a medium heat.
3. When the butter has melted, add the chopped onion. Cook for 2-3 minutes, stirring often, until the onions are just starting to soften.
4. Add the remaining 2 tablespoons of butter to the pan with the onions and melt.
5. Add the mushrooms, garlic, salt and pepper to the pan and cook for 3 minutes, stirring often, until lightly softened.
6. Stir in the stock and cream and bring to the boil. Simmer gently for 3 minutes, until slightly thickened.
7. By now your pasta should be ready. Add the pasta to the pan, then sprinkle over the parmesan.
8. Use a set of tongs to lift and drop the pasta in the mushroom sauce, until the pasta is fully coated in the sauce.
9. If you would like to loosen up the sauce a little, add in splashes of the reserved pasta water, until the sauce consistency is to your liking.
10. Divide between bowls and top with chopped parsley and an extra sprinkling of black pepper and grated parmesan.
#Pasta #Recipe #MeatFree
CREAMY CARBONARA PASTA / HAM AND MUSHROOM CARBONARA / WHITE SAUCE PASTA / HOW TO MAKE CARBONARA
Ingredients:
500 grams linguine pasta
115 grams Mushroom
380 ml Evaporated Milk
1/4 cup Sugar
100 grams Butter
1 whole White Onion
500 ml All Purpose Cream
165 grams Cheese
250 grams Sweet Ham
1 tsp Salt
1 tsp Ground pepper
1 tsp Cooking Oil
1 liter Water
We Wish You a Merry Christmas by Twin Musicom is licensed under a Creative Commons Attribution 4.0 licence.
Artist:
Jingle Bells by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence.
Source:
Artist:
CREAMY CARBONARA PASTA / HAM AND MUSHROOM CARBONARA / WHITE SAUCE PASTA / HOW TO MAKE CARBONARA
#christmasrecipe
Creamy Mushroom Pasta Recipe
Follow this recipe to learn how to make Creamy and rich mushroom pasta. Perfect comfort pasta dish dish that you easily can make.
Printable Version:
More Pasta Recipes:
Shrimp Fettuccine Alfredo:
Spinach & Ricotta Stuffed Pasta Shells:
Spaghetti Aglio e Olio:
Spaghetti with Meat Sauce:
Spaghetti With Tuna & Tomato Sauce:
FOLLOW ME:
Instagram:
Facebook:
Website:
My favorite kitchen equipment:
RECIPE:
4-5 servings
Ingredients:
10oz (285g) pasta
2-3 tablespoons Olive oil
2 tablespoons (30g) Butter
1 onion, finely chopped
2-3 garlic cloves, crushed
7oz (200g) Chestnut mushrooms
7oz (200g) Shimeji Mushrooms
1 cup (240ml) Chicken/vegetable stock
1½ cups (360ml) Cream
1/4 cup (60ml) White wine
1 teaspoon Thyme
1/4 cup (25g) grated Parmesan cheese
Salt to taste
Black Pepper to taste
1/4 teaspoon Nutmeg
3-4 tablespoons chopped parsley
Directions:
1. To a large pot of water add salt and bring to a boil. Add pasta and cook to al dente according to package directions.
2. Meanwhile, melt the butter with olive oil in a large skillet over medium heat. Add chopped onion, sauté for 2-3 minutes, add garlic and cook 1 minute more. Add sliced Chestnut mushrooms and shimeji mushrooms, season with salt, pepper and thyme, cook until golden brown and softened, about 6-7 minutes. Add white wine and cook until reduced by half.
3. Add the stock, cream, grated Parmesan cheese, salt pepper, nutmeg and stir. Bring to a simmer.
4. Add drained pasta, chopped parsley and toss. If needed add more cream/liquid.
5. Serve immediately.
Notes:
• You can use any mushrooms that you like.
• If you prefer making the recipe without alcohol, replace the wine with cream/stock.
• You can use heavy cream or half & half.
If you like me recipes, please join to The Cooking Foodie YouTube membership:
you can get access to special content, behind the scenes photos, videos and more cool stuff!
MUSIC:
So Fine by Alex Keren (Walkin' On) Artlist
Link:
Mushroom Pasta
This is a mushroom pasta that's nice and juicy, in no way dry and dull even though it's not lavished with a cream based or tomato sauce. This pasta is buttery and garlicky, and it's 6 ingredient magic at its best.
Plus my little trick to make extra buttery mushrooms using LESS butter!
PRINT RECIPE:
Ham and mushroom tagliatelle
If looking for pasta recipes with mushrooms, this mushroom and ham tagliatelle is a fantastic and simple pasta dish. Further information can be found at
Click here for a recipe to make the saffron cream sauce;
The ingredients for two portions are as follows:
200g fresh tagliatelle
100g lean smoked ham, lean strips
50g baby mushrooms, finely sliced
50g chestnut mushrooms, finely sliced
350ml saffron cream
1 tablespoon olive oil
1 garlic clove, crushed
2 shallots, finely diced
40ml brandy
10g parsley, chopped
30g Parmesan cheese, grated
Sea salt and freshly milled black pepper, to taste