Tagliatelle with sausage, leeks and rosemary

Tagliatelle with sausage, leeks, and rosemary
Serves 4
3 tbsp olive oil
150g chestnut mushrooms, sliced
1 leek, washed, trimmed and sliced
Salt and black pepper
300g good quality pork sausages, squeezed from their skins and roughly chopped
2 tbsp fresh rosemary leaves, chopped
350g tagliatelle
100ml white wine
100ml cream

To serve:
Parmesan, grated
  1. Heat one tablespoon of the oil in a large pan over a medium-high heat. Cook the mushrooms for 4-5 minutes until browned. Set aside in a bowl.
  2. Heat another tablespoon of oil in the same pan and cook the leek for 3-4 minutes until softened. Season with salt and black pepper and add to the bowl with the mushrooms.
  3. Heat another tablespoon of oil in the same pan and add the sausage meat. Add the rosemary and some salt and pepper and cook for 5-6 minutes until browned.
  4. Bring a large pan of salted water to a boil and cook the tagliatelle according to the package instructions. Drain well.
  5. Add the wine to the pan with the sausages and cook for one minute. Stir in the cream, mushrooms and leeks.
  6. Add the cooked pasta to the pan. Stir to combine and heat through for 30 seconds, then divide between bowls and sprinkle with grated Parmesan to serve.

Per serving: 650kcals, 35.1g fat (9.2g saturated), 53.1g carbs (2.1g sugars), 26g protein, 3.2g fibre, 0.616g sodium