Mushroom and Leek Tagliatelle with Thyme, Garlic, and Parmesan

🥘 Ingredients

• butter
  1 tbsp
• cream cheese
  1 unit
• garlic
  3 cloves
• leek
  1 unit
• olive oil
  2 tbsp
• parmesan cheese
  1 unit
• shiitake mushrooms
  4 oz
• tagliatelle
  1 unit
• thyme
  1 unit
• veggie stock concentrate
  1 unit

🍳 Cookware

• large pan

1. 

   1

   tagliatelle shiitake mushrooms thyme cream cheese parmesan cheese leek veggie stock concentrate garlic butter olive oil

   tagliatelle: 1 unit, shiitake mushrooms: 4 oz, thyme: 1 unit, cream cheese: 1 unit, parmesan cheese: 1 unit, leek: 1 unit, veggie stock concentrate: 1 unit, garlic: 3 cloves, butter: 1 tbsp, olive oil: 2 tbsp
2. 2

   Bring a large pot of water with a pinch of salt to a boil. Halve and thinly slice leek, then rinse thoroughly in a colander to remove any sand. Mince garlic. Strip leaves from thyme and chop.
3. 

   3

   Add tagliatelle to the boiling water and cook ⏱️ 8 minutes to ⏱️ 10 minutes until al dente. Drain and set aside.
4. 4

   Heat olive oil in large pan over medium heat. Add leek and cook, tossing, ⏱️ 5 minutes to ⏱️ 6 minutes until soft and slightly caramelized. Add shiitake mushrooms and another drizzle of oil, cooking ⏱️ 4 minutes to ⏱️ 5 minutes until soft. Stir in garlic and thyme, cooking ⏱️ 30 seconds until fragrant. Season with salt and pepper.
5. 

   5

   Add veggie stock concentrate and ½ cup water to the pan, stirring to combine. Remove pan from heat and stir in cream cheese until completely melted and smooth. Season with salt and pepper.
6. 6

   Return pan to medium heat and carefully toss in the drained tagliatelle until thoroughly coated. Stir in butter and half the parmesan cheese, tossing to combine. Season to taste.
7. 7

   Divide pasta between plates and garnish with remaining parmesan cheese. Serve immediately.