

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

