Mushroom & leek tagliatelle
12
Points®
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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