Mushroom and Leek Tagliatelle with Thyme, Garlic, and Parmesan

🥘 Ingredients

• Parmesan cheese
  2 oz
• black pepper
• butter
  2 tbsp
• cream cheese
  2 oz
• garlic
  4 clove
• leek (halved lengthwise)
  2 unit
• olive oil
  4 tsp
• salt
• shiitake mushrooms
  8 oz
• tagliatelle
  12 oz
• thyme
  ½ ounce
• veggie stock concentrate
  2 unit
• water
  ½ cup

🍳 Cookware

• colander
• large pan

1. 

   1

   Bring a large pot of water with a large pinch of salt to a boil. Halve the leek , 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.

   salt, leek: 2 unit (halved lengthwise), garlic: 4 clove, thyme: ½ ounce
2. 2

   Add the tagliatelle to the boiling water and cook 8-10 minutes, until al dente. Drain.

   tagliatelle: 12 oz
3. 

   3

   Heat a drizzle of olive 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 shiitake mushrooms and another drizzle of olive 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 black pepper .

   olive oil: 4 tsp, shiitake mushrooms: 8 oz, salt, black pepper
4. 4

   Add the veggie stock concentrate and 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.

   veggie stock concentrate: 2 unit, water: ½ cup, cream cheese: 2 oz
5. 

   5

   Return pan to medium heat and carefully toss in the drained pasta until thoroughly coated in sauce. Stir in 1 tablespoon of the butter and half the Parmesan cheese and toss to combine. Season with salt and pepper.

   butter: 2 tbsp, Parmesan cheese: 2 oz
6. 6

   Serve pasta garnished with the remaining Parmesan cheese and enjoy!