Tagliatelle With Mushroom Cream Sauce Food

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CREAMY MUSHROOM PASTA



Creamy mushroom pasta image

Make this creamy mushroom pasta dish on days when you need a big bowl of comfort. Cream, parmesan, white wine, lemon zest and parsley make this a rich and flavourful dinner

Provided by Esther Clark

Categories     Dinner, Main course, Pasta, Supper

Time 40m

Number Of Ingredients 11

2 tbsp olive oil
1 tbsp butter
1 onion , finely chopped
250g button chestnut mushroom , sliced
1 garlic clove , finely grated
100ml dry white wine
200ml double cream
1 lemon , zest only
200g parmesan (or vegetarian alternative), grated, plus extra to serve
300g tagliatelle or linguini
½ small bunch parsley , finely chopped

Steps:

  • Heat the oil and butter in a medium saucepan. Fry the onion over a low heat for 10 mins or until softened and translucent.
  • Add the mushrooms and cook for 10 mins over a medium heat. Add the garlic and cook for 2 mins. Add the wine and bring to a simmer, reduce the liquid by half.
  • Add the double cream and bring to a simmer, then add the lemon zest and parmesan. Season with salt and plenty of black pepper.
  • Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the pan with the creamy sauce and enough of the reserved water to loosen. Stir through the parsley, divide into bowls and top with extra cheese, if you like.

Nutrition Facts : Calories 681 calories, Fat 51 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium

TAGLIATELLE WITH MUSHROOM, BACON & WALNUT SAUCE



Tagliatelle With Mushroom, Bacon & Walnut Sauce image

This fast, creamy pasta combines bacon and mushrooms with the unexpected crunch of walnuts. Delicious! Any pasta can be used. Go without the bacon and skip step 3 to make this dish vegetarian- that's what we did & it was yum! I'd suggest perhaps doubling the sauce because we used only half of the pasta stated & found that there wasn't enough sauce to go with it - this *could* be because we used lite thickened cream, I'm not sure. This recipe comes from Australia's 'Delicious' magazine.

Provided by Rhiannon and Matt

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

500 g dried tagliatelle pasta noodles
40 g unsalted butter
3 rindless bacon, rashers cut into thin strips (about 200g)
2 garlic cloves, crushed
2 teaspoons rosemary, chopped
200 g swiss brown mushrooms, sliced
200 ml creme fraiche or 200 ml cream
100 g strong cheddar cheese, grated, plus extra to serve
50 g walnuts, toasted, chopped
3 tablespoons chopped flat leaf parsley (1/4 cup)

Steps:

  • Cook the tagliatelle in a large saucepan of boiling salted water according to packet instructions, then drain.
  • Meanwhile, melt the butter in a deep frypan (skillet) over medium heat.
  • Add bacon and cook until beginning to crisp.
  • Add the garlic, rosemary and mushrooms and cook, stirring occasionally, for a further 5-6 minutes.
  • Add the creme fraiche and grated cheese and stir for 2 minutes, then add three quarters of the toasted walnuts.
  • Add the drained pasta and parsley to the sauce, tossing together until heated through.
  • Divide among serving bowls, then sprinkle with remaining nuts and extra cheese.

Nutrition Facts : Calories 924.8, Fat 49.1, SaturatedFat 24.4, Cholesterol 222.6, Sodium 207.1, Carbohydrate 95.3, Fiber 5.4, Sugar 3.8, Protein 28.4

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