Creamy Leek and Mushroom Tagliatelle Pasta
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Brand
Pasta is always a crowd-pleaser, especially among children, making it a staple for school menus, catering services, and family-friendly restaurants.
Our Creamy Leek and Mushroom Tagliatelle is a flavourful vegetarian alternative that adds variety to your menu offerings, delivering a gourmet dish that goes beyond the typical meat and tomato-based recipes. With its rich, creamy sauce and a combination of leeks and mushrooms, this recipe offers both great flavours and textures that appeal to children and adults alike.
By incorporating this creamy leek and mushroom pasta dish into your menu, you can meet the growing demand for plant-based and meat-free options, while still offering the comforting, familiar taste that people love.
This creamy Leek and Mushroom Tagliatelle pasta not only satisfies the need for variety but also caters towards the changing dietary trends in society today, allowing your restaurant or kitchen to showcase a well-rounded menu that caters to vegetarians and health-conscious diners. Plus, its simple preparation makes it an ideal solution for any kitchen looking to balance quality with efficiency.
- 15g unsalted butter
- 75g leeks, sliced
- 820g chestnut mushrooms, sliced
- 20g garlic, slives
- 75g MAGGI® Béchamel Sauce
- 600ml water
- 10g MAGGI® Vegetable Bouillon
- 200g mascarpone cheese
- 650g tagliatelle
- 5g cracked black pepper
- 10g flat parsley, chopped
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1To make the sauce: In a saucepan, melt the butter over medium heat. Add the sliced leeks and diced mushrooms. Cook for 5 minutes, then add the sliced garlic and cook for an additional 2 minutes.
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2In a separate bowl, whisk together the MAGGI® Béchamel Sauce and water. Pour the mixture into the saucepan and bring it to a boil. Let it cook for 2 minutes.
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3Once the sauce has thickened, remove it from the heat. Stir in the mascarpone cheese and MAGGI® Vegetable Bouillon.
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4To Serve: Cook the tagliatelle in boiling water for 8-10 minutes, then drain. Reserve 100ml of the cooking water.
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5Heat the sauce and add the reserved cooking water. Pour the sauce over the pasta and mix well.
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6Spoon the pasta into serving bowls and garnish with cracked black pepper and chopped parsley.
Try adding sliced chicken breast and change the vegetable bouillon with chicken bouillon.
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Typical Values |
Per 100g |
Per Serve |
Reference Intake |
% RI* |
|---|---|---|---|---|
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Energy |
435 kJ 104 kcal |
1803 kJ 429 kcal |
8400 kJ 2000 kcal |
21% |
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Fat |
3.5g |
14.5g |
70g |
21% |
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of which: saturates |
2.0g |
8.2g |
20g |
41% |
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Carbohydrate |
13.6g |
56.2g |
260g |
22% |
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of which: sugars |
1.3g |
5.2g |
90g |
6% |
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Fibre |
1.2g |
451g |
- |
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Protein |
3.8g |
15.9g |
50g |
32% |
| Sodium | 0.07g | 0.30g | 2.4g | 13% |
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Salt |
0.16g |
0..75g |
6g |
13% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.
