Mushroom, broad bean & leek tagliatelle

Mushroom, broad bean & leek tagliatelle

Ready-sliced, washed leeks and canned broad beans save time and effort. The lemon adds great depth to the sauce.

By , 21 September 2015

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Mushroom, broad bean & leek tagliatelle
  • 15 Mins

  • Serves: 4

  • Price: £1.31 per serving

Nutritional Info
Each 394g serving contains
  • Energy

    1989KJ

    475KCAL

    24%
  • Fat

    22g

    high

    32%
  • Saturates

    13g

    high

    62%
  • Sugars

    3.5g

    low

    4%
  • Salt

    0.94g

    low

    16%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 505kJ/121kcal.
Ingredients
  • 300g Cook Italian Tagliatelle
  • 1 tbsp olive oil
  • 250g pack Asda Sliced Leeks (or 2 leeks, trimmed and sliced)
  • 250g chestnut mushrooms, sliced
  • 5 tbsp crème fraîche
  • 300g can Asda Broad Beans, drained
  • 1 tbsp chopped fresh thyme (leaves only), or 1 level tsp dried thyme
  • 1 lemon, zest and juice of
  • 150g soft goat's cheese, cut into small pieces
  • Garlic bread, to serve
Method
  • Add the pasta to a large pan of boiling water. Stir, then bring back to the boil and simmer, uncovered, for 7-8 minutes or until just done. Drain and return to the pan.

  • Meanwhile, heat the oil in a large frying pan. Add the leeks and mushrooms, then cook over a medium heat, stirring often, for 5 minutes or until soft. Turn the heat down to low.

  • Add the crème fraîche, beans, thyme, and lemon zest and juice, then heat through, stirring occasionally.

  • Mix the sauce with the pasta. Gently stir in the goat's cheese and heat through. Season with black pepper, then serve with garlic bread.