Tagliatelle with Creamy Pesto Leeks and Mushrooms


  • Salt
  • 200g Tagliatelle
  • 1 tbsp Olive oil
  • 150g Chestnut mushrooms, sliced
  • 1 Large leek, finely sliced
  • 150g Crème fraiche
  • 3 tbsp Sacla’ Classic Basil Pesto
  • 2 tbsp Fresh parsley, chopped
  • Grated Fresh Parmesan


  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 around in the hot pan for a couple of minutes until they start 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 fraiche, Sacla’ Pesto and a few tbsp of pasta cooking water
  9. Serve, scattered with parsley and plenty of Parmesan
Serves: 2Cooking time: Share recipeReview this recipe


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