Best Leek And Mushroom Tagliatelle Recipes

LEEK AND MUSHROOM TAGLIATELLE

Leek and mushroom tagliatelle image

Make the most of seasonal leeks with this crowd-pleasing pasta recipe.

Provided by delicious. magazine

Categories Vegetarian comfort food recipes

Yield Serves 4

Number Of Ingredients 10

Ingredients

200g chestnut mushrooms, sliced
A good knob of butter in a pan
3 garlic cloves, finely chopped
2 fresh rosemary sprigs, leaves picked and finely chopped
3 leeks, chopped into 10cm lengths, then quartered
125ml dry white wine
90ml double cream
350g tagliatelle
A handful of chopped fresh parsley
A good grating of parmesan (or vegetarian alternative)

Steps:

Heat a good knob of butter in a pan. Fry together the garlic and the rosemary for 30 seconds. Add the mushrooms and fry over a high heat for 5 minutes until they're golden brown and all the moisture has evaporated. Season the mushrooms, then spoon onto a plate and set aside.
Add another knob of butter to the pan and fry the leeks over a low heat for 10 minutes until softened. Add the wine and bubble until mostly evaporated, then add the double cream. Season well, then mix in the garlicky mushrooms.
Meanwhile, cook the tagliatelle in boiling water for 8 minutes or according to the pack instructions, drain, then toss with the leeks and mushrooms. Season and stir in a handful of chopped fresh parsley and a good grating of parmesan or vegetarian alternative.

Nutrition Facts : Calories 493kcals, Fat 17.2g (9.7g saturated), Protein 16.4g, Carbohydrate 66.6g (4.2g sugars),, Fiber 6.9g

CREAMY VEGAN MUSHROOM AND LEEK TAGLIATELLE (GF)

Creamy Vegan Mushroom and Leek Tagliatelle (GF) image

This creamy vegan mushroom and leek tagliatelle is a quick, simple, and delicious pasta dish. Dairy-free and gluten-free, it's ready in under 20 minutes.

Provided by The Pesky Vegan

Categories Main Course Pasta

Time 20m

Number Of Ingredients 12

Ingredients

150 g dried tagliatelle or other pasta ((use gluten-free if you want the dish to be GF))
1 tablespoon olive oil
1 medium leek, washed, trimmed, cut lengthways, and sliced
200 g mushrooms, sliced
3 cloves garlic, finely chopped
100 ml plant-based crème fraiche or cream ((see notes to make this 100% gluten-free))
2 tablespoons nutritional yeast
1 teaspoon dried tarragon
Zest and juice of half a lemon
100 g frozen peas ((optional))
Salt and pepper to taste
Small bunch fresh parsley, chopped

Steps:

First things first, get your pasta cooking in some boiling water (follow package instructions).
Once that's on the go, heat the oil in a large pan and add the sliced leeks. Soften for 3-4 minutes on medium heat, before adding in the mushrooms and garlic. Add salt and pepper and cook for another 3-4 minutes.
Next, add in the plant-based crème fraiche, nutritional yeast, dried tarragon, lemon zest, and lemon juice. Mix well and simmer for a couple of minutes, adding a splash of pasta cooking water if you want to loosen the sauce. Adjust the seasoning to taste.
If including the frozen peas, add these to the pot of pasta a couple of minutes before the end of its cooking time.
Once the pasta is cooked, drain it and the peas then add to the pan with the sauce. Turn off the heat and stir through until evenly coated. Serve with chopped fresh parsley.

Nutrition Facts : Calories 588 kcal, Carbohydrate 86 g, Protein 24 g, Fat 16 g, SaturatedFat 4 g, Sodium 23 mg, Fiber 12 g, Sugar 10 g, ServingSize 1 serving

CREAMY ONE-POT MUSHROOM AND LEEK PASTA

Creamy One-Pot Mushroom and Leek Pasta image

This deeply satisfying pasta, brimming with rich umami, is made in just one pot, an approach that bolsters its flavors. Once the leek and mushrooms are caramelized and sticking to the pot, they're deglazed to lift all the extra depth from the bottom of the pan. (Use any liquid for deglazing, whether water, wine, stock, vinegar or tomato juice.) This recipe leaves the choice of mushrooms up to you: Cremini and shiitake are a good combination, but you could even use rehydrated porcinis. If you are craving greens to cut through the richness, stir a few handfuls of baby spinach into the pasta just before you turn off the heat.

Provided by Hetty McKinnon

Categories dinner, one pot, pastas, vegetables, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 leek, white part only, finely sliced (about 5 ounces)
2 garlic cloves, finely chopped
3 cups mixed mushrooms, such as cremini, shiitake or oyster, torn or sliced (about 6 ounces)
1 lemon, halved
1 pound short pasta, such as orecchiette, cavatappi, gemelli or penne
4 cups vegetable stock
2 tablespoons unsalted butter
1/2 cup chopped fresh parsley, plus more for garnish
Kosher salt and black pepper
1 cup whole-milk ricotta
1/2 to 1 teaspoon red-pepper flakes

Steps:

Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes.
Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to caramelize and stick to the bottom of the pan, another 2 to 3 minutes. (This allows the water from the mushrooms to evaporate, encouraging caramelization.) Add the juice of one lemon half to deglaze the pan and stir to combine.
Add the pasta and stock; stir well. Cover with lid and cook on medium heat. Begin tasting pasta 10 minutes after you add it. (All pasta shapes and brands will have different cooking times. You want the pasta to be just tender.)
Once the pasta is cooked, turn off the heat and add the butter and parsley. Squeeze in the juice from the remaining lemon half and stir until butter is melted and dispersed. Season with salt and pepper.
To serve, top with ricotta, red-pepper flakes (to taste) and more chopped parsley.