Mushroom and Leek Tagliatelle with Thyme, Garlic, and Parmesan
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hellofresh.com
serves 2 Ingredients 6 ounces Tagliatelle or pasta of your choice 4 ounces Shiitake Mushrooms ¼ ounce Thyme 1 ounce Cream Cheese 1 ounce Parmesan Cheese 1 Leek 1 1/2 tsp Veggie Stock Concentrate 2 cloves Garlic 1 tablespoon Butter 2 teaspoons Olive Oil |
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Preparation
1 Bring a large pot of water with a large pinch of salt to a boil. Halve the leeks lengthwise, then thinly slice. Place the leeks in a colander and rinse under water to remove any sand. Mince or grate the garlic. Strip the thyme leave off the stem, then roughly chop the leaves.
2 Add the pasta to the boiling water and cook 8-10 minutes, until al dente. Drain.
3 Heat a drizzle of oil in a large pan over medium heat. Add the leeks to the pan and cook, tossing, 5-6 minutes, until soft and slightly caramelized. Add the mushrooms and another drizzle oil to the pan and cook, tossing, 4-5 minutes, until soft. Add the garlic and thyme to the pan and cook 30 seconds, until fragrant. Season with salt and pepper.
4 Add the stock concentrate and ½ cup water to the pan and stir to combine. Remove pan from heat, then stir in the cream cheese, mixing thoroughly to combine. Season with salt and pepper.
5 Return pan to medium heat and carefully toss in the drained pasta until thoroughly coated in sauce. Stir in 1 tablespoon butter and half the Parmesan cheese and toss to combine. Season with salt and pepper.
6 Serve pasta garnished with the remaining Parmesan cheese and enjoy!
1 Bring a large pot of water with a large pinch of salt to a boil. Halve the leeks lengthwise, then thinly slice. Place the leeks in a colander and rinse under water to remove any sand. Mince or grate the garlic. Strip the thyme leave off the stem, then roughly chop the leaves.
2 Add the pasta to the boiling water and cook 8-10 minutes, until al dente. Drain.
3 Heat a drizzle of oil in a large pan over medium heat. Add the leeks to the pan and cook, tossing, 5-6 minutes, until soft and slightly caramelized. Add the mushrooms and another drizzle oil to the pan and cook, tossing, 4-5 minutes, until soft. Add the garlic and thyme to the pan and cook 30 seconds, until fragrant. Season with salt and pepper.
4 Add the stock concentrate and ½ cup water to the pan and stir to combine. Remove pan from heat, then stir in the cream cheese, mixing thoroughly to combine. Season with salt and pepper.
5 Return pan to medium heat and carefully toss in the drained pasta until thoroughly coated in sauce. Stir in 1 tablespoon butter and half the Parmesan cheese and toss to combine. Season with salt and pepper.
6 Serve pasta garnished with the remaining Parmesan cheese and enjoy!