- 500 g fresh tagliatelle
- 2 T butter
- 2 T olive oil
- 6 leeks, cleaned and sliced
- 2 cloves garlic, crushed
- Sea salt and freshly ground black pepper
- 1/2 cup thick cream
- 150 g shiitake mushrooms
- Parmesan, grated, for serving
Preheat the oven to 160°C.
Place a large saucepan of water over a medium to high heat and bring to the boil. Add the tagliatelle and cook until al dente. Place a pan over a medium to low heat and add the butter, olive oil, leek and garlic.
Gently fry until the leek has softened slightly and the garlic is fragrant. Season to taste and remove from the heat. Place the cooked pasta and leek on a double layer of greaseproof paper, top with a spoonful or two of cream and add the mushrooms.
Fold the paper into a large parcel, ensuring the edges are sealed, and bake for 15 minutes, or until the contents are warmed through and the mushrooms cooked.
To serve, open the parcel at the table, spoon over the remaining cream and grated Parmesan, then allow diners to help themselves.
Make these parcels ahead of time so that all that’s needed is to cook them before serving.