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 1⁄2 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 1⁄2 leeks chopped 10cm lengths quarter
62 1⁄2ml
  • 1⁄16l
  • 4 1⁄6tbsp
  • 12 1⁄2tsp
  • 0.264cup
  • 0.11pint
 dry white wine
mushrooms
salt
pepper
1⁄2tbsp
  • 0.007l
  • 7 1⁄2ml
  • 1 1⁄2tsp
  • 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