This is a very simple recipe for delicious and light, yet creamy, mushroom and leek tagliatelle. I used to love creamy sauces. Actually I probably still do, however, I do try to avoid using cream in my cooking. So when I cooked this pasta dish for the first time I liked it so much that I decided to make a recipe out of it. I want to spread the love!
I have been told (only a few times though) that I use sooo many species and ingredients in my cooking. Yes, I admit – I am one of those cooks that just throw in what they have and hope for the best. But most of the time it turns out quite ok. And many dishes I shared on this blog were created exactly this way.
Oh and those who say I use so many ingredients never really complained about the taste either. Except for my ex who could just eat meat and potatoes every day – hence his opinion doesn’t really count, sorry hahaha!
Hereafter I really wanted to share this recipe as this is a very simple method and requires only a few ingredients. Most likely you will already have all the ingredients at home already.
This is a comfort food for me I must admit. I don’t cook it every day. In the end – it is still pasta with white sauce. But really – happiness is good for you isn’t it?
Unlike some white sauce pasta dishes, this one is not heavily soaked in cream, you can probably tell by the photograph. Yet the yoghurt and parmesan add some light silkiness to it and I promise! It tastes super creamy.
This recipe makes very comfortable 2 portions if you like to add lots of sauce to your pasta – I do!
What will you need for this recipe:
- Tagliatelle pasta (around 85 g per person)
- 200 g (more or less) of closed-cup or chestnut mushrooms. I recommend chestnut as they seem to have more flavour.
- 1 red onion (white will do as well)
- 1 small or half of the large leeks
- 3 cloves of garlic
- 100 g of Greek yoghurt (i used full fat but feel free to use lighter version)
- Pinch of crushed red chillies or chilli paste (optional)
- 1 tablespoon of Parmesan cheese (optional)
- Mixed herbs seasoning
- 2 tablespoons of olive oil
- Salt and pepper to taste
You can, of course, swap tagliatelle for any other pasta – I assume it would also go nicely with spaghetti or penne. And of course, you are completely free to use heavy cream instead 🙂
As for vegan or dairy-free version – I will soon be posting a cashew-based vegan creamy sauce recipe which can replace yoghurt here. So stay tuned!
In a pan heat the olive oil and add chopped onions. I chopped onions into small strips instead of chopping finely, but this is up to you, really. Add a pinch of salt and fry until just lightly caramelized.
Chop mushrooms and add to the pan. Add diced or minced garlic. Salt and pepper. Fry until mushrooms are nice and brown (around 10 to 15 minutes). Add mixed herbs. You can sprinkle a touch of sweet paprika seasoning (I just couldn’t help myself)
Slice leeks in half and then chop into half-moon shaped strips. Add to the pan once mushrooms are brown. Fry for around a couple of minutes. Leeks are softening really quick, we don’t want to lose their texture by over frying.
Now add chilly if you have chosen to. Pour half a cup (around 100 to 150 ml) of water in to liquefy the consistency a bit. Fry for a minute or two.
Now it’s time to add the yoghurt. Stir the sauce until all ingredients are well combined and add some Parmesan cheese.
And this is it. Pour pasta into the sauce, combine all the ingredients and you Creamy Mushroom and Leeks Tagliatelle is ready!
If you like to see more pasta recipes check my tomato sauce-based Aubergine, Courgette and Pesto Rigatoni recipe.