You can’t go wrong with this comforting creamy Leek and Mushroom Tagliatelle made with MAGGI® Béchamel Sauce and MAGGI® Gluten Free Vegetable Bouillon. Offer customers the option to add sliced chicken breast if they prefer.
Cooking Time 35
Portions
10
Ingredients
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g unsalted butter
sprig rosemary, finely chopped
garlic cloves, crushed
g chestnut mushrooms, sliced
leeks, chopped
ml water
g MAGGI® Béchamel Sauce
ml water
g MAGGI® Vegetable Bouillon
g cheddar cheese, grated
pinch Cracked black pepper to taste
Handful of finely chopped parsley
g tagliatelle, uncooked
1
Step 1
In a large pan, melt the butter, add the rosemary and garlic then gently fry for 2 minutes.
2
Step 2
Add the mushrooms and fry over a high heat for 5 minutes until they are golden brown and all the moisture has evaporated.
3
Step 3
Add the leeks to the same pan and fry over a gentle heat for 10 minutes, until softened.
4
Step 4
Pour the 300ml of water into the same pan and bring to the boil.
5
Step 5
Mix the béchamel sauce mix with the cold water until smooth.
6
Step 6
Once the pot with vegetables and water comes to the boil, whisk in the béchamel sauce mix and simmer for 2-3 minutes.
7
Step 7
Stir in the mushroom fond, Parmesan cheese, a twist of cracked black pepper to taste and chopped parsley. Set aside.
8
Step 8
Cook the tagliatelle in boiling water according to pack instructions.