Mushroom and leek tagliatelle
9
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Dry galiatelle pasta
200 g
Leek
1 whole, large, thinly sliced
Mushrooms
250 g, button variety, sliced
Garlic
2 clove(s), crushed
Light sour cream
100 ml
Fresh lemon rind
2 tsp, finely grated
Fresh flat-leaf parsley
2 tbs, finely chopped, plus extra to serve
Grated parmesan cheese
1½ tbs
Lemon(s)
1 medium, cut into wedges to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain, reserving 200ml pasta cooking liquid.
2
Meanwhile, spray a large non-stick frying pan with oil and heat over medium heat. Cook leek, stirring, for 3-4 minutes or until softened. Add mushrooms and cook, stirring, for 5-6 minutes or until golden. Add garlic and cook, stirring, for 1 minute or until fragrant.
3
Stir in sour cream, rind and parsley. Add enough reserved pasta cooking liquid to loosen sauce. Add pasta and toss to combine. Sprinkle with parmesan and extra parsley. Serve with lemon wedges.
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