Tagliatelle with Creamy Mushroom and Leek Sauce

Ingredients
For the pasta

300g tagliatelle (fresh or dried)
Salt for boiling water
For the sauce

2 tbsp olive oil or butter
1 medium leek, thinly sliced (white and light green parts)
250g mushrooms (e.g., button, cremini), sliced
2 cloves garlic, minced
200ml heavy cream
50g grated Parmesan cheese (optional)
Salt and black pepper to taste
Fresh parsley for garnish
Directions
Cook the Pasta

Boil a large pot of salted water and cook the tagliatelle according to the package instructions until al dente. Reserve ½ cup of pasta water before draining.
Prepare the Sauce

Heat olive oil or butter in a large skillet over medium heat. Add the sliced leeks and cook until softened, about 5 minutes.
Add the mushrooms and sauté until they release their moisture and begin to brown, approximately 8-10 minutes.
Stir in the minced garlic and cook for 1 minute, releasing its aroma.
Combine and Simmer

Reduce the heat and pour in the heavy cream. Let the mixture simmer gently for 5 minutes, stirring occasionally.
Stir in Parmesan cheese (if using) and season with salt and black pepper to taste.
Toss the Pasta

Add the cooked tagliatelle to the sauce and toss to coat evenly. If the sauce is too thick, add a splash of reserved pasta water to reach the desired consistency.
Serve

Transfer the pasta to serving plates, garnish with fresh parsley, and enjoy!
Serving and Storage Tips
Serve immediately for the best taste and texture.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet, adding a splash of cream or milk to revive the sauce.
Variations
Add protein: Include grilled chicken, shrimp, or crispy pancetta for extra flavor.
Vegan option: Substitute the cream with coconut cream or cashew cream and skip the Parmesan cheese.
Spicy twist: Add a pinch of chili flakes for a hint of heat.
Extra veggies: Incorporate spinach, peas, or sun-dried tomatoes for added nutrition and color.