Mushroom, Leek and Tarragon Pasta

  • Mushrooms – 8 cut in slices
  • Garlic cloves – 2 chopped
  • Olive oil – 2 tbsp
  • Leek – 1 chopped
  • Lasagna sheets boiled – 5 to 6
  • Cream – 1/2 cup
  • Fresh tarragon – 1 tbsp chopped
  1. Take a pan, heat up oil and add mushrooms, fry for 1 minute.
  2. Then add chopped garlic and leeks, fry for 2 minutes.
  3. Then add chicken stock, bring to boil.
  4. Then add cream and let it simmer for 2 minutes.
  5. Then lay lasagna sheets into the sauce and turn off the flame.
  6. Let pasta sit in there and absorb the amazing sauce.
  7. Garnish with fresh tarragon and serve with the slices of freshly made garlic bread.
  8. For the garlic bread; cut 2 slices of french bread, apply a little bit of olive oil and rub the garlic.
  9. Heat up oil in grilled pan and grill bread slices until light golden and crispy.