Creamy Garlic Mushroom Tagliatelle

• 500 gmixed mushrooms, sliced
• 1 tbspolive oil
• 25 gbutter
• 1small shallot, finely chopped
• 3garlic cloves, finely chopped
• 1 tspfresh thyme leaves
• 75 mlwhite wine
• 150 mldouble cream
• 350 gtagliatelle
• 60 gvegetarian Italian-style hard cheese, finely grated
• 15 gfresh parsley, chopped
• Fine salt and black pepper

Method

1. 1Bring a large pan of well-salted water to the boil. Start cooking the tagliatelle according to its packet timing when the second batch of mushrooms is nearly browned, so the pasta and sauce finish together.
2. 2Heat half the olive oil and butter in a wide frying pan over a medium-high heat. Add half the mushrooms in a single layer and cook for 6–8 minutes, moving them only occasionally so they brown. Transfer to a plate, then repeat with the remaining oil, butter and mushrooms. Return the first batch to the pan.
3. 3Add the shallot, garlic and thyme and cook for 1–2 minutes until softened and fragrant, then pour in the white wine and let it reduce by half so the flavour concentrates and the mushrooms keep their bite.
4. 4Reduce the heat, stir in the double cream and simmer for 2–3 minutes until the sauce thickens slightly and coats the back of a spoon; silky, not watery. Season with salt and plenty of black pepper.
5. 5Reserve a mugful of pasta water, then drain the tagliatelle and add it to the mushroom sauce, tossing gently over a medium heat so every strand is glossy. Loosen with a splash of the reserved pasta water if needed.
6. 6Take off the heat and stir in 50 g vegetarian hard cheese and 10 g parsley, adding a little more pasta water if needed. Divide between warm bowls and finish with the remaining 10 g cheese and 5 g parsley.

Per serving

kcal

678

protein

21.3g

fibre

4.5g

carbs

71.9g

fat

32.2g