Creamy Leek and Mushroom Tagliatelle

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.
  • 9

    Step 9

    Drain, mix through with the sauce and serve.

Ingredients

  • 15 g unsalted butter
  • 1 sprig rosemary, finely chopped
  • 3 garlic cloves, crushed
  • 300 g chestnut mushrooms, sliced
  • 4 leeks, chopped
  • 225 ml water
  • 45 g MAGGI® Béchamel Sauce
  • 75 ml water
  • 10 g MAGGI® Vegetable Bouillon
  • 200 g cheddar cheese, grated
  • 1 pinch Cracked black pepper to taste
  • 1 Handful of finely chopped parsley
  • 650 g tagliatelle, uncooked

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Creamy Leek and Mushroom Tagliatelle