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Tagliatelle with leek
A delicious recipe for fresh tagliatelle with leeks, enhanced by our Véritable® parsley!
Ingredients - for 4 people
- 400g fresh tagliatelle
- 600g leeks
- 10 cl cream
- 250g button mushrooms
- A few sprigs of parsley
- olive oil
- Butter
- salt and pepper
Preparation
- Leave to simmer for 30 to 35 minutes over a low heat, half-covered. Enjoy!
- Remove the greenest ends from the leeks, wash them thoroughly and cut them into thin slices.
- In a large frying pan, melt a knob of butter and add the leek slices, stir and leave to melt for 7 mins, stirring occasionally.
- While the leeks are cooking, remove the sandy stems from the mushrooms and rinse them quickly under cold water. Cut into strips and add to the leeks. Season with salt and pepper, stir and cook for 3 minutes. Add the cream and parsley, stir, cover and simmer for a further 6-8 mins.
- Cook the pasta in a large pan of salted water for the time indicated on the packet and drain. Return it to the empty pan and add a drizzle of olive oil. Mix well.
- Serve the tagliatelle with a portion of the leek and mushroom mixture.
