Leek and mushroom tagliatelle
- February 2014
- 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)
- 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.
- 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.
- 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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