Gennaro Contaldo’s Wild Mushroom and Garlic Tagliatelle

This post is sponsored by Bertolli



Gennaro Contaldo’s delicious recipe for tagliatelle with a quick and easy wild mushroom and garlic sauce. Ready in just 15 minutes so perfect for a quick mid-week dinner and under 250 calories a serving.

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Gennaro Contaldo's delicious recipe for tagliatelle with a quick and easy wild mushroom and garlic sauce. Ready in just 15 minutes so perfect for a quick mid-week dinner and under 250 calories a serving.

Today I’m not sharing my own recipe but one from Gennaro Contaldo – delicious wild mushroom and garlic tagliatelle. It’s one of several pasta and risotto recipes you can find over on the Bertolli website and it’s made using Bertolli with Butter which gives you the goodness of olive oil whist adding in a buttery taste (and it’s lower in saturated fat than just butter alone too 🙂 ).

Gennaro Contaldo's delicious recipe for tagliatelle with a quick and easy wild mushroom and garlic sauce. Ready in just 15 minutes so perfect for a quick mid-week dinner and under 250 calories a serving.

There’s a few things I really love about this recipe. Firstly it’s quite mix and match with the mushrooms, so you can use whatever you can get hold of (or find in your local field if you’re feeling adventurous – I wasn’t, I’m not even brave enough to go blackberry picking!). My local supermarket has a great range of mushrooms despite not being particularly big, so you should be able to get hold of something delicious without any trouble.

Gennaro Contaldo's delicious recipe for tagliatelle with a quick and easy wild mushroom and garlic sauce. Ready in just 15 minutes so perfect for a quick mid-week dinner and under 250 calories a serving.

Another thing I love was that it’s really quick to make – just 15 minutes from start to finish so perfect for a quick mid-week dinner. It’s also under 250 calories per serving (unless you completely smother it in cheese that is!) so perfect if you’re trying to be good.

Gennaro Contaldo's delicious recipe for tagliatelle with a quick and easy wild mushroom and garlic sauce. Ready in just 15 minutes so perfect for a quick mid-week dinner and under 250 calories a serving.

I’ve also been using the Bertolli with Butter to make some of my hasselback potatoes (which are a great accompaniment to all sorts of dinners). They’re usually made using a combination of butter and olive oil, but replacing these two with Bertolli with Butter gives the same lovely flavour with less fuss and fewer calories.

Gennaro Contaldo's delicious recipe for tagliatelle with a quick and easy wild mushroom and garlic sauce. Ready in just 15 minutes so perfect for a quick mid-week dinner and under 250 calories a serving.

Gennaro Contaldo’s Wild Mushroom and Garlic Pasta

Active Time: 15 minutes

Total Time: 15 minutes

Serves 4

Ingredients

  • 400g tagliatelle – fresh or dried
  • 50g Bertolli with Butter + a little extra for adding at the end
  • 4 cloves of garlic (a little tweak from Gennaro’s original recipe which calls for 2, I just like it a bit more garlicky 🙂 )
  • ½ red chilli (optional)
  • 400g mixed wild mushrooms
  • 120ml hot vegetable stock
  • Small bunch of flat leave parsley
  • Salt

I like to finish mine off with some freshly grated manchego cheese.

Method

  1. Bring a large saucepan of water to the boil, season with salt and add the tagliatelle. Cook according to the packet instructions.
  2. Finely shop the garlic (2-4 cloves) and chilli (½ chilli – if using). Roughly chop the wild mushrooms (400g) and parsley.
  3. Heat the Bertolli with Butter in a large frying pan, then add the garlic and chilli. Cook on a low heat for about 4 minutes, until softened.
  4. Increase the heat and add the mushrooms. Cook for a minute.
  5. Add the hot vegetable stock (120ml) and cook for 3-4 minutes on a medium heat until the mushroom are cooked through and the liquid has reduced a little.
  6. Stir in the chopped parsley.
  7. Drain the pasta and add it to the sauce with an extra knob of Bertolli with Butter.
  8. Serve immediately.


Gennaro Contaldo's delicious recipe for tagliatelle with a quick and easy wild mushroom and garlic sauce. Ready in just 15 minutes so perfect for a quick mid-week dinner and under 250 calories a serving.

Nutritional Information

Calories: 246 kcal (12%), Fat: 10.3g (15%), Saturated Fat: 4.2g (21%), Carbohydrates: 30.1g (12%), Sugar: 0.9g (1%), Fibre: 3.3g (14%), Protein: 7.5g (15%), Salt: 0.9g (15%)

1 of your 5-a-day fruit and vegetables

This is the estimated nutritional information per serving. Excludes salt added during cooking and added cheese. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.

Gennaro Contaldo's delicious recipe for tagliatelle with a quick and easy wild mushroom and garlic sauce. Ready in just 15 minutes so perfect for a quick mid-week dinner and under 250 calories a serving.

Free From/Suitable For

  • Suitable for Vegetarians
  • Egg-Free (if using dried pasta)
  • Corn-Free
  • Nut-Free
  • Soy-Free

Can be made gluten-free by using gluten-free pasta and stock cubes.

The ingredients for this recipe are commonly available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.

Gennaro Contaldo's delicious recipe for tagliatelle with a quick and easy wild mushroom and garlic sauce. Ready in just 15 minutes so perfect for a quick mid-week dinner and under 250 calories a serving.


I’m sharing this recipe with the following blog challenges… AlphaBakes with Caroline Makes and The More Than Occasional Baker – the letter for April is T (for Tagliatelle in this case), CookBlogShare with Hijacked by Twins, Meat Free Monday’s with Tinned Tomatoes, Recipe of the Week with A Mummy Too, Tasty Tuesdays with Honest Mum and finally my own FoodYearLinkup celebrating National Garlic Day on April 19th.

18 Comments:

  1. Yum! This looks lovely – and so speedy!! I’m so with you on the garlic – the more the better in my world – and garlic’s super good for you, right? Love that pot you’ve used to cook it in – I’m a bit obsessed with my cast iron pot at the moment (as you may have noticed 😉 !!) Love the colour of yours – so pretty. It’s a good job they are so expensive or I would have a whole family of them by now!! 🙂 Eb x

  2. Oooh – don’t tempt me! I want one of those big oval shaped ones – then I could do some serious cooking for the freezer (though I’d probably need a bigger freezer too!) 🙂

    • Charlotte Oates

      I have the same problem. Mines almost always full of bread and overripe bananas that I didn’t want to throw away! I tend to cook more from fresh instead.

  3. This dish looks and sounds delicious, I love pasta and your photography is beautiful x #TastyTuesdays

  4. We just love Gennaro’s recipes in this house – especially 8-year-old Paddy who adores him and can cook a meal for the whole family by himself. Delicious!

    • That sounds brilliant, my eldest is 5 and can barely butter bread. I’ll have to train him up over the next few years.

  5. This sounds delicious. I’m all for quick weeknight dinners. My youngest gets SO hungry at teatime that it’s almost impossible to actually cook anything for him because he won’t let me put him down!

  6. Oh gosh this looks so delicious! I would love a big bowl of this!

    • Thanks Vicki. I’d definitely recommend giving it a try, it should be straightforward to adapt for your diet.

  7. Hey lovely! I love this recipe. I went to an event where Gennaro Contaldo was cooking for us and the first thing I did when I went home was cook this receipt again and share it on the blog. So simple yet incredibly tasty!

    • I found yours just after I published mine. I’d love to meet him, it must have been a brilliant experience.

  8. This sounds so delicious Charlotte and straightforward too. I love tagliatelli but recently tried some pappardelle from sainsburys (which looks just like tagliatelli) and it’s amazing. I’ve no idea what gives the difference in flavour but its certainly worth trying.
    Angela x

  9. Quick and low calorie is definitely a winner! Thanks for sharing with Alphabakes.

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