Pappardelle with leeks & shiitake mushrooms
Don’t save truffle oil for special occasions, keep a bottle in the fridge and use it to glam up everyday dishes like this easy pasta
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 15 mins
- 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.
- 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
Recipe from olive magazine, January 2005.
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http://www.bbcgoodfood.com/recipes/4133/
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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
Ready in 15 mins
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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