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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
Cuisine Italian
Keyword Family Friendly Dinner
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 portions
Calories 246kcal
Author Charlotte Oates


  • 400 g tagliatelle fresh or dried
  • 50 g 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
  • 400 g mixed wild mushrooms
  • 120 ml hot vegetable stock
  • Small bunch of flat leave parsley
  • Salt
  • Manchego cheese optional - 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.
  • Serve immediately.


1 of your 5-a-day fruit and vegetables


Serving: 1portion | Calories: 246kcal | Carbohydrates: 30.1g | Protein: 7.5g | Fat: 10.3g | Saturated Fat: 4.2g | Sodium: 360mg | Fiber: 3.3g | Sugar: 0.9g