Leek and mushroom tagliatelle

Leek and mushroom tagliatelle
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

Make the most of seasonal leeks with this crowd-pleasing pasta recipe.

Nutrition: per serving

Calories
493kcals
Fat
17.2g (9.7g saturated)
Protein
16.4g
Carbohydrates
66.6g (4.2g sugars),
Fibre
6.9g
Salt
0.1g
Calories
493kcals
Fat
17.2g (9.7g saturated)
Protein
16.4g
Carbohydrates
66.6g (4.2g sugars),
Fibre
6.9g
Salt
0.1g

Ingredients

  • 200g chestnut mushrooms, sliced
  • A good knob of butter in a pan
  • 3 garlic cloves, finely chopped
  • 2 fresh rosemary sprigs, leaves picked and finely chopped
  • 3 leeks, chopped into 10cm lengths, then quartered
  • 125ml dry white wine
  • 90ml double cream
  • 350g tagliatelle
  • A handful of chopped fresh parsley
  • A good grating of parmesan (or vegetarian alternative)

Method

  1. Heat a good knob of butter in a pan. Fry together the garlic and the rosemary for 30 seconds. Add the mushrooms and fry over a high heat for 5 minutes until they’re golden brown and all the moisture has evaporated. Season the mushrooms, then spoon onto a plate and set aside.
  2. Add another knob of butter to the pan and fry the leeks over a low heat for 10 minutes until softened. Add the wine and bubble until mostly evaporated, then add the double cream. Season well, then mix in the garlicky mushrooms.
  3. Meanwhile, cook the tagliatelle in boiling water for 8 minutes or according to the pack instructions, drain, then toss with the leeks and mushrooms. Season and stir in a handful of chopped fresh parsley and a good grating of parmesan or vegetarian alternative.

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