Good, better, best
GOOD: recipe
BETTER: add sliced chicken breast for a protein boost and change the vegetable bouillon for chicken. Stir in wholegrain mustard for added flavour.
BEST: add a smoky, salty note. Fry chopped smoked streaky bacon until golden and remove from the pan. Then start step one. Add the bacon back in with the cheese.
Leek and Mushroom Tagliatelle
Food
Main Courses
Vegetarian
A delicious simple pasta dish for all ages
10 Servings
Ingredients
15g unsalted butter
1 sprig rosemary, finely chopped
3 garlic cloves, crushed
300g chestnut mushrooms, sliced
4 leeks, chopped
225ml water
45g MAGGI® Béchamel Sauce
75ml water
10g MAGGI® Vegetable Bouillon
200g cheddar cheese, grated
Cracked black pepper, to taste
Handful of finely chopped parsley
650g tagliatelle, uncooked
Method
- In a large pan, melt the butter, then add the rosemary and garlic and gently fry for 2 mins.
- Add the mushrooms and fry over a high heat for 5 mins until they are golden brown and the moisture has evaporated.
- Add the leeks to the same pan and fry over a gentle heat for 10 mins, until softened.
- Pour the 225ml of water into the same pan and bring to the boil.
- Mix the béchamel sauce mix with 75ml cold water until smooth.
- Once the pan with vegetables and water comes to the boil, whisk in the béchamel sauce mix and simmer for 2-3 mins.
- Stir in the vegetable bouillon, cheddar 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.
