Leek and mushroom tagliatelle
- Preparation and cooking time
- Prep:
- Cook:
- A challenge
- Serves 2
Skip to ingredients
- 1 Leek thinly sliced
- 60g button mushrooms sliced
- I/2 chicken stock cube
- 260 ml water
- Handful of lardons
- 100g tagliatelle
- 65 ml double cream
- Grated parmesan to serve and butter/oil to saute leeks/mushrooms
Method
step 1
Gently fry lardons for 2 minutes.step 2
Add leek and mushrooms and fry gently for 5 minutesstep 3
Add dissolved stock cube and water and simmer for 5 minutesstep 4
Cook pasta and drainstep 5
Pour cream into sauce and reheat very gentlystep 6
Add pasta to sauce and serve with parmesan garnish
