Mushroom & leek tagliatelle
White pasta, dry
260 g, tagliatelle
Calorie controlled cooking spray
1 medium, large, trimmed and thinly sliced
250 g, chestnut, sliced
2 clove(s), crushed
Half Fat Crème Frâiche
1 zest(s) of 1, grated
2 tablespoons, finely chopped, plus extra, to serve
Vegetarian Parmesan Style Hard Cheese
2 tablespoons, grated
1 medium, cut into wedges to serve
- Cook the pasta to pack instructions and drain, reserving about 200ml of the cooking water.
- 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.
- 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.