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Member recipe
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Leek and mushroom tagliatelle

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • A challenge
  • Serves 2
Pasta main. Serves 2.


  • 1 Leek thinly sliced.
  • 60g button mushrooms sliced.
  • I/2 chicken stock cube.
  • 260 ml water
  • Handful of lardons
  • 100g tagliatelle
  • 65 ml double cream
  • Grated parmesan to serve and butter/oil to saute leeks/mushrooms


  • STEP 1
    Gently fry lardons for 2 minutes.
  • STEP 2
    Add leek and mushrooms and fry gently for 5 minutes
  • STEP 3
    Add dissolved stock cube and water and simmer for 5 minutes
  • STEP 4
    Cook pasta and drain
  • STEP 5
    Pour cream into sauce and reheat very gently
  • STEP 6
    Add pasta to sauce and serve with parmesan garnish

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