- Ingredients
- 15g unsalted butter
- 1 sprig rosemary, finely chopped
- 3 garlic cloves, crushed
- 300g chestnut mushrooms, sliced
- 4 leeks, chopped
- 300ml water
- 40g MAGGI® Béchamel Sauce mix
- 100ml water
- 10ml MAGGI® Mushroom Liquid Concentrated Fonds
- 50g Parmesan cheese, finely grated
- Cracked black pepper to taste
- Handful of finely chopped parsley
- 300g tagliatelle, uncooked
Leek and Mushroom Tagliatelle
Ingredients
Method
Method
In a large pan, melt the butter, add the rosemary and garlic then gently fry for 2 minutes. Add the mushrooms and fry over a high heat for 5 minutes until they are golden brown and all the moisture has evaporated.
Add the leeks to the same pan and fry over a gentle heat for 10 minutes, until softened. Pour the 300ml of water into the same pan and bring to the boil.
Mix the béchamel sauce mix with the 100ml of cold water until smooth.
Once the pot with vegetables and water comes to the boil, whisk in the béchamel sauce mix and simmer for 2-3 minutes.
Stir in the mushroom fond, Parmesan cheese, a twist of cracked black pepper to taste and chopped parsley. Set aside.
Cook the tagliatelle in boiling water according to pack instructions. Drain, mix through with the sauce and serve.
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