Creamy leek and Ham Tagliatelle

Mon, 22 January 2018

Joe Shannon is on a mission to take the hassle out of your midweek meals. He’s making a delicious Creamy leek and Ham Tagliatelle!

RECIPE: Creamy leek and Ham Tagliatelle

2 tsp rapeseed oil

2 medium leeks, thinly sliced

200g mushroom, sliced

2 garlic cloves, crushed

300g tagliatelle

140g cream cheese

85g Parma ham, shredded

50g fresh basil

25g Shaved parmesan

Method

Heat the oil in a large saucepan. Stir in the leeks, 2 tbsp. water and some seasoning, cover, then cook for 5 mins over a medium heat until softened. Add the mushrooms and garlic, then cook for 3 mins more. Meanwhile, cook the pasta according to pack instructions, then drain, reserving a little of the cooking liquid.

Stir the soft cheese into the leek and mushroom mixture, adding enough of the reserved pasta liquid to give a sauce-like consistency. Add the ham, basil leaves and Parmesan, then toss in the pasta