Pappardelle with leeks & shiitake mushrooms

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olive magazine

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1. Video tutorial: Making pasta

1. Cook the pasta following the packet instructions. Meanwhile, heat 2 tbsp olive oil in a large frying pan and cook the mushrooms, leeks and garlic until soft and just beginning to brown. Season with plenty of salt and freshly ground pepper. Drain the pasta, reserving about 4 tbsp of the cooking water.
2. Mix the water, vegetables and pasta together, then trickle over 1 tbsp truffle oil. Stir briefly, then scatter over the Parmesan and toss to combine. Divide between 2 plates and drizzle over the rest of the truffle oil. Serve with extra Parmesan.

Per serving

500 kcalories, protein 16.9g, carbohydrate 64g, fat 21.6 g, saturated fat 4.2g, fibre 6.8g, salt 0.4 g

Latest comments and suggestions

• Bubina

  18 November 2007

  Bubina rated and commented on this recipe

  

  Delicious :) I couldn't find any truffle oil anywhere and used some worcestershire sauce instead, which worked great. I'll definitely be making this again - quick and easy to make.

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• hydel

  17 July 2008

  hydel commented on this recipe

  This recipe tastes great, although I used portobello mushrooms the second time around and it was even nicer! Btw, do not substitute Worcestershire Sauce for truffle oil, it would clearly entirely change the dish!

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Ingredients

• 150g pappardelle or tagliatelle
• olive oil
• 150g shiitake mushrooms , sliced
• 3 leeks , washed and sliced
• 3 garlic cloves , crushed
• 2 tbsp truffle oil
• 2 tbsp freshly grated parmesan , plus extra for serving

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Difficulty and servings

Serves 2

Preparation and cooking times

Ingredients

• 150g pappardelle or tagliatelle
• olive oil
• 150g shiitake mushrooms , sliced
• 3 leeks , washed and sliced
• 3 garlic cloves , crushed
• 2 tbsp truffle oil
• 2 tbsp freshly grated parmesan , plus extra for serving

Per serving

500 kcalories, protein 16.9g, carbohydrate 64g, fat 21.6 g, saturated fat 4.2g, fibre 6.8g, salt 0.4 g

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