Creamy Basil Pesto Tagliatelle with Leek & Mushroom
A creamy pasta with pots of flavour, thanks to earthy mushrooms, sweet leeks and Sacla' Classic Basil Pesto. Stirring through a spoonful of silky crème fraîche makes this a comfort food recipe at its most luxurious. makes this a comfort food recipe at its most luxurious.
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Cook Time
30 mins
Serves
2
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
How to make the recipe
- In a large pan of boiling, salted water, cook the pasta to your liking
- Drain well, reserving a few spoonfuls of cooking water
- Meanwhile, heat the oil in a large frying pan over a medium-high heat
- Add the mushrooms and toss in the hot pan for a couple of minutes until they begin to brown
- Stir in the leek and lower the heat to medium
- Cook gently for about 5 minutes, until soft
- Add the drained pasta to the mushrooms and leek
- Stir together with the crème fraî che, Pesto and a few tbsp. of pasta cooking water
- Serve, scattered with parsley and plenty of Parmesan
