Tag Archives: tagliatelle

Recipe of the Week: Garlic Mushroom Tagliatelle

Garlic Mushroom Tagliatelle

For a really speedy but delicious dinner try this creamy pasta dish.

Garlic Mushroom Tagliatelle

  • Servings: 4
  • Difficulty: easy
  • Print

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.

 

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Pesto chicken

A super-tasty chicken dish cooked up in less than 30 minutes

Pesto chickenServes 4
Time 20 mins
Calories 409 per portion
Fat 29g of which 8.1g is saturated

Walnuts 15g (½oz), roughly chopped
Garlic 1 clove, peeled and chopped
Salt ½ tsp
Flat-leaf parsley 50g (2oz), leaves only
Grated Parmesan cheese 3 tbsp
Olive oil 6 tbsp
Skinless chicken breasts 4, cut into thin strips
Crème fraîche 4 tbsp
Buttered tagliatelle to serve

1 Dry-fry walnuts in a non-stick frying pan until lightly toasted.

2 Put walnuts, garlic, salt and parsley into a food processor and pulse to a rough texture. Add Parmesan cheese and 5 tbsp oil. Whizz to blend, but still leave slightly chunky.

3 Heat remaining oil in a wok or frying pan and add chicken strips. Cook for 4–5 minutes until browned.

4 Add crème fraîche and 3 tbsp of parsley pesto and simmer for 5 minutes.

5 Mix in 2 tbsp extra pesto and serve with buttered tagliatelle, if using. Put leftover pesto in a bowl alongside for any extra drizzling.

Dairy Diary recipe.

 

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