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Photo of Mushroom & leek tagliatelle by WW

Mushroom & leek tagliatelle

12
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Smooth and creamy, this moreish pasta tastes indulgent, but thanks to half-fat crème fraîche, the delectable sauce won’t derail your budget.

Ingredients

White pasta, dry

260 g, tagliatelle

Calorie controlled cooking spray

4 spray(s)

Leek

1 medium, large, trimmed and thinly sliced

Mushrooms

250 g, chestnut, sliced

Garlic

2 clove(s), crushed

Half Fat Crème Frâiche

150 g

Lemon

1 zest(s) of 1, grated

Parsley, fresh

2 tablespoon(s), finely chopped, plus extra, to serve

Vegetarian parmesan style hard cheese

2 tablespoon(s), grated

Lemon

1 medium, cut into wedges to serve

Instructions

  1. Cook the pasta to pack instructions and drain, reserving about 200ml of the cooking water.
  2. Meanwhile, mist a nonstick pan with cooking spray and put over a medium heat. Add the leek and cook for 3-4 minutes until soft, then add the mushrooms and cook for another 5-6 minutes, until tender. Add the garlic and cook for another 1 minute.
  3. Stir in the crème fraîche, lemon zest and parsley, then add a little of the reserved cooking water to loosen the sauce. Toss together the pasta and sauce, then serve with the cheese and extra parsley scattered over, with the lemon wedges on the side.

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