Creamy Camembert and wild mushroom pasta

Serves 4-6
45g butter
1 shallot, finely chopped
1 garlic clove, crushed
400g mixed wild mushrooms, chopped
1 tbsp thyme leaves, chopped
Salt and black pepper
60ml white wine
120ml chicken stock
350g tagliatelle
150g peas, (thawed, if frozen)
120g Camembert, rind removed
60g Parmesan, grated
1handful of fresh parsley, chopped


Like mushrooms and pasta? Try this recipe

  • Melt the butter in a large, deep frying pan over a medium heat. Cook the shallot and garlic for two minutes until soft.
  • Increase the heat to high, add the mushrooms and thyme and season well. Cook for 5-7 minutes until the mushrooms are browned.
  • Add the wine and stock and simmer for two minutes until slightly reduced.
  • Meanwhile, bring a saucepan of salted water to the boil and cook the pasta according to the package instructions.
  • Drain, then add the pasta to the pan along with the peas and Camembert. Stir until the pasta is coated in the creamy sauce.
  • Serve immediately with the Parmesan and parsley on top.

Per serving:
422kcals, 17.1g fat (9.2g saturated), 55.4g carbs, 2.9g sugars, 11.3g protein, 3g fibre, 0.317g sodium