Mushroom Tagliatelle
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
508
Fat
26.4g
Saturated Fat
16.3g
Carbs
53.8g
Sugars
2.2g
Protein
13.2g
Fibre
1.8g
Sodium
0.37g
Ingredients
300 g tagliatelle
80 g unsalted butter
80 g mushrooms, sliced
2 shallots, finely chopped
80 ml white wine
200 g washed-rind cheese, cubed
A large handful of fresh parsley leaves, chopped
Method
  1. Bring a large saucepan of water to the boil and cook the tagliatelle for nine minutes. Drain and reserve 150ml of cooking water.
  2. Heat half of the butter in a frying pan over a high heat and cook the mushrooms for seven minutes until tender.
  3. Transfer the mushrooms to a plate and add the shallots to the pan. Cook for five minutes until soft.
  4. Add the mushrooms and wine. Cook for three minutes until the wine has reduced by half. Stir in the reserved cooking water and bring to a boil. Stir in the remaining butter to melt.
  5. Add the pasta and cheese and toss until the cheese melts. Toss again with the parsley to serve.