Gennaro Contaldo's Wild Mushroom and Garlic Tagliatelle
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.
Course Main Course
Keyword Family Friendly Dinner
Prep Time 15minutes
Total Time 15minutes
Author Charlotte Oates
400gtagliatellefresh or dried
50gBertolli with Butter+ a little extra for adding at the end
4clovesof garlica little tweak from Gennaro's original recipe which calls for 2, I just like it a bit more garlicky :- )
400gmixed wild mushrooms
120mlhot vegetable stock
Small bunch of flat leave parsley
Manchego cheeseoptional - I like to finish mine off with some freshly grated cheese
Bring a large saucepan of water to the boil, season with salt and add the tagliatelle. Cook according to the packet instructions.
Finely shop the garlic (2-4 cloves) and chilli (½ chilli - if using). Roughly chop the wild mushrooms (400g) and parsley.
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.
Increase the heat and add the mushrooms. Cook for a minute.
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.
Stir in the chopped parsley.
Drain the pasta and add it to the sauce with an extra knob of Bertolli with Butter.