Tagliatelle with Creamy Basil Pesto, Leek & Mushroom

On the table in 30mins

Serves 2

vegetarian

Ingredients

  • Salt to taste
  • 200g tagliatelle
  • 1 tbsp. olive oil
  • 150g chestnut mushrooms, sliced
  • 1 large leek, finely sliced
  • 150g Crème fraîche
  •  ¼ jar Sacla’ Classic Basil Pesto
  • 2 tbsp. fresh parsley, chopped
  • Grated fresh Parmesan

Method

  1. In a large pan of boiling, salted water, cook the pasta to your liking
  2. Drain well, reserving a few spoonfuls of cooking water
  3. Meanwhile, heat the oil in a large frying pan over a medium-high heat
  4. Add the mushrooms and toss in the hot pan for a couple of minutes until they begin to brown
  5. Stir in the leek and lower the heat to medium
  6. Cook gently for about 5 minutes, until soft
  7. Add the drained pasta to the mushrooms and leek
  8. Stir together with the crème fraî che, Pesto and a few tbsp. of pasta cooking water
  9. Serve, scattered with parsley and plenty of Parmesan

Tagliatelle with Salami, Rocket, Tomato and Mascarpone

Make it

Vegan Tagliatelle with Artichokes, Lemon & Vegan Basil Pesto

Make it

Rapida Spaghetti with Porcini Mushrooms

Make it

Penne with Basil Pesto, Pancetta & Parmesan

Make it