Creamy Leek and Mushroom Tagliatelle

Cooking Time
25 Minutes

Portions
10

Ingredients

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• g unsalted butter
• g sprig rosemary, finely chopped
• g garlic cloves, crushed
• g chestnut mushrooms, sliced
• g leeks, chopped
• ml water
• g MAGGI® Béchamel Sauce
• ml water
• g MAGGI® Vegetable Bouillon
• g cheddar cheese, grated Cracked black pepper to taste
•   Handful 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.
• 10

  Step 10

  Tip: Try adding sliced chicken breast and change the vegetable bouillon with chicken bouillon.

Ingredients

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