Leek and Mushroom Tagliatelle for 9

Rescaled from 4 servings.

4 1⁄2tbsp
  • 0.068l
  • 67 1⁄2ml
  • 13 1⁄2tsp
  • 0.285cup
  • 0.119pint
 butter 		fry 30s fry until brown season set mushrooms to one side
  • pan
  • mushrooms
6 3⁄4 cloves garlic finely chopped
4 1⁄2 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 1⁄2tbsp
  • 0.068l
  • 67 1⁄2ml
  • 13 1⁄2tsp
  • 0.285cup
  • 0.119pint
 butter
6 3⁄4 leeks chopped 10cm lengths quarter
281 1⁄4ml
  • 0.281l
  • 18 3⁄4tbsp
  • 56 1⁄4tsp
  • 1.19cup
  • 0.495pint
 dry white wine
mushrooms
salt
pepper
2 1⁄4tbsp
  • 0.034l
  • 33 3⁄4ml
  • 6 3⁄4tsp
  • 0.143cup
  • 0.059pint
 fresh parsley 		chop
202 1⁄2ml
  • 0.203l
  • 13 1⁄2tbsp
  • 40 1⁄2tsp
  • 0.856cup
  • 0.356pint
 double cream
787 1⁄2g
  • 0.787kg
  • 1.74lb
  • 27.8oz
 tagliatelle 		cook per packet drain
parmesan grate