200g brown mushrooms
2 peeled garlic cloves
300g cream cheese
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Trim, wash leeks and cut into rounds.
Wash peel and slice mushrooms.
Heat 4 tablespoons of oil in a saucepan.
Add garlic and leeks to saucepan. Plus half a teaspoon of chillis and a teaspoon of oregano.
Cook until leeks are softened then stir in mushroom and cook slowly until mushrooms have softened.
In a second saucepan, bring a pan of water to the boil. Once boiled add the tagliatelle and simmer for 10 minutes.
Drain pasta when cooked.
Add cream cheese and quickly mix into mushroom and leek mixture whilst still in the saucepan and serve immediatelly with the pasta.