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

A handful 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