Leek and mushroom tagliatelle | BBC Good Food

Ingredients

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

Method

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