* 150g fettuccine or tagliatelle
* 4tsp olive oil
* 4-6 spring onions, trimmed and finely chopped
* 2 baby leeks trimmed and sliced finely
* 250g mushrooms (a mixture of cup, chestnut and oyster), sliced or chopped
* Salt and ground black pepper
* 4tbsp white wine
* 100ml crème fraîche
* About 1 tablespoon fresh chopped parsley
1st The noodles in a large pan of boiling salted water according to pack directions.
2nd Meanwhile, the pan half the oil in a frying pan and cook the spring onions and leeks for 2 minutes. Please remove from the pan and set aside in a large bowl.
3rd Turn the heat and add the rest of the oil, butter and mushrooms, and saute for 5 minutes until they are brown. Season well and put in the bowl with the scallions and leeks. Drain pasta, drain and add vegetables.
4th Spoon the wine into the pan, let it bubble, then add the crème fraîche and heat only. Add the parsley.
5th Divide noodles and vegetables between two hot plates and spoon the sauce over. Serve with spinach salad and mother, if liked.
Nutritional information per portion
* Calories 625(kcal)
* Fat 35.0g
* Saturates 10.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.