Tagliatelle with Leeks & Chestnuts
Tagliatelle with Leeks & Chestnuts

Tagliatelle with Leeks & Chestnuts

March 3, 2016


3 cloves garlic, finely chopped

2 fresh rosemary sprigs, leaves picked and finely chopped

2 cups fresh chestnut mushrooms, cut in half

Pinch of sea salt

1 cup chestnuts, thinly sliced (cooked, vacuum packed)

3 small leeks, washed and thinly sliced

1 cup vegetable stock

Tamari or Shoyu (natural soy sauce), to taste


Chopped, fresh watercress

Finely grated lemon zest


1Heat the oil and fry the garlic and the rosemary for 30 seconds. Add the mushrooms and fry for 5-10 minutes until they’re golden brown and all the moisture has evaporated. Season the mushrooms with a pinch of sea salt then add the chestnuts, 1 tbsp tamari, cook another 5 minutes then spoon onto a plate and set aside.

2In the same pan add a splash of extra virgin olive oil and fry the leeks over a low heat for 10 minutes until softened. Add the vegetable bouillon and cook until mostly evaporated. Season well with some tamari, then mix in the garlicky mushroom/chestnut mixture.

3Meanwhile, cook the tagliatelle in boiling water for 8 minutes or according to the pack instructions, drain, then toss with the vegetables. Season and stir in a handful of chopped fresh watercress and sprinkle with lemon zest..


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