New Leek and mushroom tagliatelle View larger

Leek and mushroom tagliatelle


New product


3 Leeks
200g brown mushrooms
2 peeled garlic cloves
Olive Oil
Dry chillis
300g cream cheese
275g tagliatelle

More details


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.