Leek and Mushroom Tagliatelle for 6

Rescaled from 4 servings.

3tbsp
  • 0.045l
  • 45ml
  • 9tsp
  • 0.19cup
  • 0.079pint
 butter 		fry 30s fry until brown season set mushrooms to one side
  • pan
  • mushrooms
4 1⁄2 cloves garlic finely chopped
3 fresh rosemary sprigs pick leaves and finely chopped
300g
  • 0.3kg
  • 0.661lb
  • 10.6oz
 chestnut mushrooms 		sliced
pan fry low 10mins until soft simmer until almost all evaporated add mix plate top
3tbsp
  • 0.045l
  • 45ml
  • 9tsp
  • 0.19cup
  • 0.079pint
 butter
4 1⁄2 leeks chopped 10cm lengths quarter
187 1⁄2ml
  • 3⁄16l
  • 12 1⁄2tbsp
  • 37 1⁄2tsp
  • 0.793cup
  • 0.33pint
 dry white wine
mushrooms
salt
pepper
1 1⁄2tbsp
  • 0.022l
  • 22 1⁄2ml
  • 4 1⁄2tsp
  • 0.095cup
  • 0.04pint
 fresh parsley 		chop
135ml
  • 0.135l
  • 9tbsp
  • 27tsp
  • 0.571cup
  • 0.238pint
 double cream
525g
  • 0.525kg
  • 1.16lb
  • 18.5oz
 tagliatelle 		cook per packet drain
parmesan grate