A creamy staple, this seasonal mushroom and leek tagliatelle is the perfect dish for an organic family spread, or for batch cooking your way to an easy dinner!

MUSHROOM AND LEEK TAGLIATELLE

Serves: 4

Ingredients

2 tbsp olive oil
1 tbsp butter 1 onion , finely chopped
250g button chestnut mushroom , sliced
1 garlic clove , finely grated
100ml dry white wine
200ml double cream
1 lemon , zest only
200g parmesan (or vegan alternative), grated, plus extra to serve
300g tagliatelle
Handful of parsley, finely chopped

Method

Heat the oil and butter in a medium saucepan. Fry the onion over a low heat for 10 mins or until softened and translucent.

Into a medium saucepan, heat the oil and butter. Fry the onion for 10 mins on a low heat or until softened.

Pour in the mushrooms and cook for 10 mins, then adding the garlic for 2 mins. Incorporate the wine, bringing the sauce to a simmer. Reduce the liquid by half.

Mix in the double cream, along with the lemon zest and cheese. Season well.

Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the pan with the creamy sauce and enough of the reserved water to loosen. Stir through the parsley, divide into bowls and top with extra cheese, if you like.