Creamy Leek and Mushroom Tagliatelle

All children love pasta so why not offer this vegetarian alternative with great flavours and textures. Makes a great change from the meat and tomato based pastas.
  • 0:25 TIME
  • 10 portions

INGREDIENTS

15g unsalted butter

1 sprig rosemary, finely chopped

3 garlic cloves, crushed

300g chestnut mushrooms, sliced

4 leeks, chopped

225ml water

45g MAGGI® Béchamel Sauce

75ml water

10g MAGGI® Vegetable Bouillon

200g cheddar cheese, grated

Cracked black pepper to taste

Handful of finely chopped parsley

650g tagliatelle, uncooked

METHOD

Prep: 10 minutes. Cook: 15 minutes.

  1. In a large pan, melt the butter, add the rosemary and garlic then gently fry for 2 minutes.
  2. Add the mushrooms and fry over a high heat for 5 minutes until they are golden brown and all the moisture has evaporated.
  3. Add the leeks to the same pan and fry over a gentle heat for 10 minutes, until softened.
  4. Pour the 300ml of water into the same pan and bring to the boil.
  5. Mix the béchamel sauce mix with the cold water until smooth.
  6. Once the pot with vegetables and water comes to the boil, whisk in the béchamel sauce mix and simmer for 2-3 minutes.
  7. Stir in the mushroom fond, Parmesan cheese, a twist of cracked black pepper to taste and chopped parsley. Set aside.
  8. Cook the tagliatelle in boiling water according to pack instructions.
  9. Drain, mix through with the sauce and serve. 
 
 

CHEF'S TIP

Try adding sliced chicken breast and change the vegetable bouillon with chicken bouillon. 

NUTRITION INFORMATION

Typical Values

Per 100g

Per Serve 

Reference Intake

% RI*

Energy

470 kJ

112 kcal

1324 kJ

315 kcal

8400 kJ

2000 kcal

16%

Fat

3.7g

10.4g

70g

15%

of which: saturates

2.1g

5.8g

20g

29%

Carbohydrate

14.4g

40.7g

260g

16%

of which: sugars

0.9g

2.4g

90g

3%

Fibre

1.5g

4.1g

-

-

Protein

4.5g

12.6g

50g

25%

Salt

0.21g

0.58g

6g

10%

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

Based on the stated recipe. Portions should be adjusted for children of different ages.