Tagliatelle with Creamy Mushroom and Leek Sauce

Storage:
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water or cream to restore the sauce’s consistency.

Variations
Add protein:
Include grilled chicken, shrimp, or crispy pancetta for added protein and texture.

Make it vegan:
Substitute heavy cream with coconut cream or cashew cream and omit the Parmesan cheese or replace it with a plant-based alternative.

Enhance the flavor:
Add a pinch of nutmeg to the sauce or sprinkle toasted pine nuts on top for added depth.

Experiment with mushrooms:
Use a mix of wild mushrooms like shiitake, porcini, or chanterelles for a richer, more complex flavor.

FAQs
1. Can I use a different type of pasta?
Yes! Fettuccine, spaghetti, or pappardelle would work well as substitutes for tagliatelle.

2. Can I make this recipe gluten-free?
Absolutely. Use gluten-free pasta and ensure your vegetable stock is gluten-free.

3. How can I make the sauce thicker?
Let the sauce simmer longer or add a small amount of cornstarch mixed with cold water to thicken it quickly.

4. What can I use instead of heavy cream?
Half-and-half, evaporated milk, or unsweetened plant-based creams like oat or almond work as great substitutes.

Enjoy this deliciously creamy and flavorful pasta dish that’s sure to become a favorite in your kitchen!