Leek and Mushroom Tagliatelle for 9

Rescaled from 4 servings.

4 12tbsp
  • 0.068l
  • 67 12ml
  • 13 12tsp
  • 0.285cup
  • 0.119pint
butter
fry 30s fry until brown season set mushrooms to one side
  • pan
  • mushrooms
6 34 cloves garlic finely chopped
4 12 fresh rosemary sprigs pick leaves and finely chopped
450g
  • 0.45kg
  • 0.992lb
  • 15.9oz
chestnut mushrooms
sliced
pan fry low 10mins until soft simmer until almost all evaporated add mix plate top
4 12tbsp
  • 0.068l
  • 67 12ml
  • 13 12tsp
  • 0.285cup
  • 0.119pint
butter
6 34 leeks chopped 10cm lengths quarter
281 14ml
  • 0.281l
  • 18 34tbsp
  • 56 14tsp
  • 1.19cup
  • 0.495pint
dry white wine
mushrooms
salt
pepper
2 14tbsp
  • 0.034l
  • 33 34ml
  • 6 34tsp
  • 0.143cup
  • 0.059pint
fresh parsley
chop
202 12ml
  • 0.203l
  • 13 12tbsp
  • 40 12tsp
  • 0.856cup
  • 0.356pint
double cream
787 12g
  • 0.787kg
  • 1.74lb
  • 27.8oz
tagliatelle
cook per packet drain
parmesan grate