Leek and Mushroom Pasta

I took “inspiration” in this video to cook something with leeks.


  • 2 big leeks: cleaned as per video and sliced
  • 200g mushroom: cleaned and sliced
  • 3 cloves of garlic finely chopped
  • 5 sheets of lasagne
  • 1 vegetable or beef stock cube + 500ml boling water
  • 20ml cream
  • 1 tsp chilli paste – optional
  • 2-3 tsp soy sauce – optional
  • Splash of white wine – optional
  • 50g of grated cheese
  • 1 bunch of asparagus
  • 1 green pepper sliced
  • salt + pepper + a bit of butter


  • In a hot pan, fry the mushrooms, they should sizzle.
  • Add the garlic, be sure doesnt burn!
  • Add the leeks to the pan. Keep stirring so nothings sticks to the pan.
  • Season with salt + pepper.
  • Add the chilli, soy sauce and wine.
  • Disolve the cube stock in the boiling water.
  • Add the stock to the mushrooms and leeks.
  • There will be a look to liquid so keep stirring.
  • Add the cream.
  • After a couple of minutes, add a lasagne sheet at each time into the pan. The sheet should cook in the liquid. Repeat with all of them.
  • The sheets should break down and the sauce shouldnt be very dense anymore.
  • In a baking dish, use a bit of butter to cover the bottom and pour the mushroom and leek mix.
  • Pre-heat the oven at 200C
  • In the same pan, fry the asparagus and green pepper until they are charred.
  • Add them on top of the mushroom and leeks.
  • Add the grated cheese on top of the asparagus
  • Bake in the oven for 15 minutes aprox, until the top is brown.

This is the result:

To be honest, it was quite tasty! I liked the idea to cook the lasagne sheets in the same pan with all vegetables.