- Place the Merchant Gourmet Dried Porcini Mushrooms in a heatproof bowl and cover with just enough boiling water to submerge. Leave to soak.
- Melt the plant-based butter in a large frying pan over a medium heat.
- Add the sliced leeks with a pinch of salt and cook gently until softened.
- Stir in the garlic and chestnut mushrooms and cook until the mushrooms begin to brown.
- Drain the porcini mushrooms, reserving the soaking liquid and leaving behind any sediment.
- Add the porcini mushrooms to the pan and cook gently for a few minutes.
- Meanwhile, cook the tagliatelle according to the packet instructions in well-salted boiling water.
- Sprinkle the flour over the vegetables and cook for 2 minutes, stirring constantly.
- Pour in the white wine and stir well.
- Add the reserved porcini soaking liquid and bring to a gentle simmer.
- Drain the tagliatelle and add it directly to the sauce with a splash of pasta cooking water.
- Toss until the pasta is evenly coated.
- Finish with chopped tarragon and lemon zest before serving.
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