Mushroom and Leek Tagliatelle

Mushroom and Leek Tagliatelle
found in Mains - Pasta

10 SPs

CALORIES

330

17% RDA

Prep: 10 minutes

Cook: 12 minutes

Difficulty:

Challenging

This pasta is quick and easy to make, and by using half-fat creme fraiche, the delicious sauce won't derail your smartpoints budget.

Ingredients

260g wholewheat tagliatelle260g wholewheat tagliatelle
1 leek, trimmed and thinly sliced1 leek, trimmed and thinly sliced
1 calorie controlled cooking spray1 calorie controlled cooking spray
250g chestnut mushrooms, sliced250g chestnut mushrooms, sliced
2 garlic cloves, crushed2 garlic cloves, crushed
150g half fat creme fraiche150g half fat creme fraiche
1 lemon zest1 lemon zest
2 tbsp parsley2 tbsp parsley
2 tbsp parmesan2 tbsp parmesan

Directions

Cook the pasta to pack instructions and drain, reserving about 200ml of the cooking water.

Meanwhile, mist a large nonstick pan with cooking spray and set over a medium heat. Add the leek and cook for 3-4 minutes until soft, then add the mushrooms and cook for another 5-6 minutes until tender. Add the garlic and cook for another minute.

Stir in the creme fraiche, lemon zest and parsley, then add a little of the reserved cooking water to loosen the sauce. Toss the pasta with the sauce, top with the cheese and extra parsley, then serve with the lemon wedges on the side.