Calories 706 per portion
Fat 47g (26g sat) per portion
Suitable for vegetarians

Ingredients

• Dried tagliatelle 300g (11oz)
• Olive oil 2 tbsp
• Red onion 1, peeled and chopped
• Garlic 2 cloves, peeled and finely chopped
• Portabella mushrooms 250g (9oz), wiped and sliced
• Oyster mushrooms 110g (4oz), wiped and sliced
• Baby mushrooms 150g (5oz), wiped and halved
• Double cream 300ml pot
• Chopped parsley and grated cheese to serve, optional

Instructions

1. Cook tagliatelle according to packet’s instructions.
2. Meanwhile, heat oil in a frying pan and cook onion and garlic gently for 5 minutes or until just soft.
3. Add mushrooms and cook, stirring, for 5 minutes or until soft. Add cream and bring to the boil. Simmer for 2-5 minutes until slightly thickened. Season to taste.
4. Drain tagliatelle and toss with mushroom and cream mixture. Divide between warm pasta bowls and scatter with chopped fresh parsley and grated cheese, if using.