Leek and Mushroom Tagliatelle for 1

Rescaled from 4 servings.

1⁄2tbsp
  • 0.007l
  • 7 1⁄2ml
  • 1 1⁄2tsp
  • 0.032cup
  • 0.013pint
 butter 		fry 30s fry until brown season set mushrooms to one side
  • pan
  • mushrooms
3⁄4 cloves garlic finely chopped
1⁄2 fresh rosemary sprigs pick leaves and finely chopped
50g
  • 0.05kg
  • 0.11lb
  • 1.76oz
 chestnut mushrooms 		sliced
pan fry low 10mins until soft simmer until almost all evaporated add mix plate top
1⁄2tbsp
  • 0.007l
  • 7 1⁄2ml
  • 1 1⁄2tsp
  • 0.032cup
  • 0.013pint
 butter
3⁄4 leeks chopped 10cm lengths quarter
31 1⁄4ml
  • 0.031l
  • 2 1⁄12tbsp
  • 6 1⁄4tsp
  • 0.132cup
  • 0.055pint
 dry white wine
mushrooms
salt
pepper
1⁄4tbsp
  • 0.004l
  • 3 3⁄4ml
  • 3⁄4tsp
  • 0.016cup
  • 0.007pint
 fresh parsley 		chop
22 1⁄2ml
  • 0.022l
  • 1 1⁄2tbsp
  • 4 1⁄2tsp
  • 0.095cup
  • 0.04pint
 double cream
87 1⁄2g
  • 0.087kg
  • 0.193lb
  • 3.09oz
 tagliatelle 		cook per packet drain
parmesan grate