Thursday, June 7, 2012

Recipe: Creamy Boursin, Leek and Mushroom Tagliatelli

This is another recipe I have written for Bel, and it is as tasty as it is calorific! I suppose unfortunately pretty much none of my Bel recipes have been "low fat", but when you're dealing with items such as Boursin and Leerdamer, you just have to think of them as slightly indulgent I suppose. If using normal garlic and herb boursin (not "cuisine") i reccomend that you increase the milk to 200ml instead.

Creamy Boursin, leek and mushroom Tagliatelli (serves 2)

200g dried Tagliatelli
2 tbsp olive oil
15g butter
1 leek, sliced thinly
125g mushrooms, sliced thinly
200g boursin cuisine
150ml semi skimmed milk
50g wafer thin smoked ham, diced
Salt and pepper to taste

1. Sautee the leek in the butter and olive oil for 5 minutes, covered, stirring occasionally. Add the mushrooms, and cook for a further 5 minutes, stirring often.
2. Meanwhile, bring a large pan of water to the boil. Cook the pasta according to the packet instructions. In a bowl, mix together the milk and boursin cuisine until smooth, and mix into the leeks and mushrooms.
3. Add the drained Tagliatelli, stir to coat, and once the sauce is thick enough (the pasta absorbs the liquid very quickly) serve, with the diced smoked ham.

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