Tagliatelle with leek sauce

4-6 servings:

You need: 500g tagliatelle
Cook pasta as directed.

In time then the sauce. Goes very fast.


1 large perch leek
Approximately 2-3 tablespoons margarine, oil or other fat (to taste)
Approximately 2 tablespoons flour
Approximately 1 / 4l milk
Approximately 1 / 8l water
1 tbsp vegetable broth powder
1-2 teaspoons of Dijon mustard, pepper, salt

Cut the leek into rings and sauté briefly in the hot fat until it has collapsed. Dust the leek with the flour and stir well. If there are no more lumps of flour, because you stirred well, stir in the milk and water and bring to a boil. Always stir, otherwise it depends.

Vegetable brewing powder, salt, pepper and mustard to taste. If the sauce is too firm, add some milk or water. Sauce should taste nice after leek with a hint of mustard and be nice creamy.

We also eat fried fish fillets or fish fingers or just like that. You really do not need it.

Mushroom, Leek and Tarragon Pasta - Gordon Ramsay | February 2024