Leek and Mushroom Tagliatelle for 2

Rescaled from 4 servings.

1tbsp
  • 0.015l
  • 15ml
  • 3tsp
  • 0.063cup
  • 0.026pint
butter
fry 30s fry until brown season set mushrooms to one side
  • pan
  • mushrooms
1 12 cloves garlic finely chopped
1 fresh rosemary sprigs pick leaves and finely chopped
100g
  • 0.1kg
  • 0.22lb
  • 3.53oz
chestnut mushrooms
sliced
pan fry low 10mins until soft simmer until almost all evaporated add mix plate top
1tbsp
  • 0.015l
  • 15ml
  • 3tsp
  • 0.063cup
  • 0.026pint
butter
1 12 leeks chopped 10cm lengths quarter
62 12ml
  • 116l
  • 4 16tbsp
  • 12 12tsp
  • 0.264cup
  • 0.11pint
dry white wine
mushrooms
salt
pepper
12tbsp
  • 0.007l
  • 7 12ml
  • 1 12tsp
  • 0.032cup
  • 0.013pint
fresh parsley
chop
45ml
  • 0.045l
  • 3tbsp
  • 9tsp
  • 0.19cup
  • 0.079pint
double cream
175g
  • 0.175kg
  • 0.386lb
  • 6.17oz
tagliatelle
cook per packet drain
parmesan grate