Creamy Mushroom and Herb Tagliatelle

SERVES: 3-4 | PREP TIME: 10 min | COOK TIME: 20 min

Mix up your pasta routine with this quick and easy recipe.
Chunky organic chestnut mushrooms add an earthy flavour to a creamy but light herb sauce. The rich combination of aromatic ingredients adds depth to this filling, delicious dish.

Ingredients:

250g tagliatelle pasta
250g mushrooms
2 cloves garlic
1 medium onion or half a
leek
200 ml chicken/vegetable
stock
30ml white wine (optional)
1 tbs fresh tarragon or sage (1
tsp dried)
1 tbs olive oil or butter
1 tbs plain flour
1-2 tbs creme fraiche
Salt and pepper

20g grated parmesan

Instructions

1. Prep your ingredients:

Wipe the mushrooms clean and slice leaving them slightly chunky • Crush the garlic
Halve the white end of the leek lengthways, wash and slice in half moons or finely chop the onion
Make up your stock in a jug if using a stock cube
Finely chop your tarragon or sage

2. Heat the oil or butter in a pan and heat gently. Add the leek/onion and garlic and cook for 3-4 minutes until softened. Add in the mushrooms, salt and pepper and cook, stirring occasionally, for 3-4 minutes letting them release their liquid.

3. Take the pan off the heat, sprinkle on the flour and mix to make a loose paste. Put back on the heat and add the wine (if using), stir for a minute and then add the stock.

4. Cook for 3-4 minutes then add in the chopped herbs and creme fraíche.

5. Meanwhile, bring a pot of salted water to boil and cook the tagliatelle according to the in structions on the packet (usually about 8-10 minutes for dried pasta). Once cooked, don’t strain it but use a tongs to transfer the pasta into the mushroom sauce. If the mixture is too thick, add a bit of the pasta water and mix together.

6. Stir well and serve in warm bowls with some grated parmesan on top.