Chris Babers Creamy Garlic Mushroom Tagliatelle Recipes
CHRIS BABER'S CREAMY GARLIC MUSHROOM TAGLIATELLE
Refashion garlic mushrooms into the ultimate, creamy pasta dish with Chris Baber's know-how. A great crowd-pleaser, this recipe can be whipped up and on the table in a speedy 15 minutes.
Provided by Chris Baber
Categories Dinner, Main Course
Time 15m
Number Of Ingredients 1
Steps:
- Heat a large non-stick frying pan over a medium heat. Add the pine nuts and toast for about 1 minute, stirring constantly, until lightly golden. Remove and set aside. Put the pan back over the heat and turn it up to high. Add the olive oil and butter and the mushrooms, season and fry for 5-8 minutes until softened and most of the moisture has evaporated. Fill a large saucepan with boiling water from the kettle to cook the pasta later. When the mushrooms are soft, add the garlic and thyme. Fry for a further 3 minutes, then add the stock and simmer for 1 minute. Turn the heat down to low and stir in the crème fraîche. Cook the pasta in the boiling water for 3 minutes. Drain, saving half a mug of the pasta cooking water. Add the pasta to the sauce along with half the Parmesan. Add a little of the pasta cooking water to loosen the sauce if needed. Toss together to coat the pasta in the sauce. Divide among serving bowls. Scatter with the toasted pine nuts and remaining Parmesan. Serve with ground black pepper.
CREAMY MUSHROOM PASTA
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
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
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