Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Workshops 12 month plans only. Offer ends 25/11/24. See terms.
Join now
Mushroom & leek tagliatelle

Mushroom and leek tagliatelle

9
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Dry galiatelle pasta

200 g

Leek

1 whole, large, thinly sliced

Mushrooms

250 g, button variety, sliced

Garlic

2 clove(s), crushed

Light sour cream

100 ml

Fresh lemon rind

2 tsp, finely grated

Fresh flat-leaf parsley

2 tbs, finely chopped, plus extra to serve

Grated parmesan cheese

1½ tbs

Lemon(s)

1 medium, cut into wedges to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain, reserving 200ml pasta cooking liquid.
  2. Meanwhile, spray a large non-stick frying pan with oil and heat over medium heat. Cook leek, stirring, for 3-4 minutes or until softened. Add mushrooms and cook, stirring, for 5-6 minutes or until golden. Add garlic and cook, stirring, for 1 minute or until fragrant.
  3. Stir in sour cream, rind and parsley. Add enough reserved pasta cooking liquid to loosen sauce. Add pasta and toss to combine. Sprinkle with parmesan and extra parsley. Serve with lemon wedges.

You might like

You might like