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