Leek & Mushroom Tagliatelle

Rich and creamy pasta dish

Ingredients

• Tagliatelle or other pasta
• One large leek
• 5 Chestnut Mushrooms
• Half a carton of Elmlea single cream
• One or two vegetable oxo stock cubes depending on strength of flavour desired
• Olive oil or other frying oil

Instructions

STEP 1:

In a sauce pan, put your desired amount of pasta onto cook with some water and a pinch of salt. This should take around 10-15 minutes.

STEP 2:

Meanwhile, chop up the leek and the mushroom into thin slices. Place them in a frying pan with a small amount of olive oil, butter or your chosen frying oil. Stir them often, they should take around 6-8 minutes before they are ready for the next step.

STEP 3:

When the mushroom and leek has softened and shrunk down a little, crumble up your stock cube finely and sprinkle it over the leek and mushroom. Immediately afterwards, add the cream and stir together. Leave this to simmer for around 3 minutes, stirring occasionally. When both the pasta and the sauce are finished, serve the pasta on a plate then pour the sauce over it. Sprinkle with black pepper if desired.

STEP 4:

STEP 5:

This recipe is great as it can be improvised upon with the addition of chicken, Quorn, bacon or pretty much anything else.