MushroomPasta

Mushroom Tagliatelle

Rich creamy, and easy to prepare!

Prep Time: 5 mins
Cooking Time: 12 mins
4 people

Used in this recipe

Ingredients

350g dried tagliatelle
4 tbsp Filippo Berio Extra Virgin Olive Oil
2 shallots or ½ small onion, finely chopped
500g mixed mushrooms, such as chestnut, oyster, mini portabella, sliced
2 garlic cloves, crushed
salt and freshly ground black pepper
120ml white wine or stock
250g mascarpone
2 tsp fresh thyme leaves
50g freshly grated Parmesan
25g pistachios, roughly chopped

Method

Cook the pasta in a large pan of slightly salted boiling water, for about 8-10 minutes, or according to packet instructions, until al dente. Drain and return to the pan to keep warm, reserving some of the cooking water.
Meanwhile, heat the oil in a large frying pan over a medium heat, add the onions and cook for 2-3 minutes until softened.
Stir in the mushrooms and garlic, season well and cook for 8-10 minutes, stirring occasionally until the mushrooms are golden.
Pour in the wine or stock and reduce by half, reduce the heat, then add the mascarpone and thyme leaves. Stir until the cheese has melted.
Stir in the cooked pasta and the Parmesan, adding a little of the reserved pasta water to loosen if necessary. Season to taste.
Serve in bowls, sprinkled with the pistachios.

Extra Virgin Olive Oil

From £7.65

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.