MUSHROOM TAGLIATELLI

A hearty, creamy family classic. The blistered roasted tomatoes bring a beautiful depth to the creaminess of the mushroom base. A great way to cram in some extra veggies to your dinner.

INGREDIENTS:

  • 2 nests of wholewheat tagliatelle
  • 2 large handfuls mushrooms (a mix of different types would be perfect) cut into thin slices
  • Clove of garlic
  • Large handful cherry tomatoes
  • 2 heaped tbsp cream cheese
  • Olive oil, italian herbs, chilli flakes

METHOD:

  1. Bring the pasta to boil in the background
  2. Place the tomatoes in an ovenproof tray, drizzle in olive oil, herbs, salt + pepper and place into a medium heat oven (~150oC)
  3. In a deep frying pan, add a knob of butter and a small splash of olive oil (to prevent the butter from burning)
  4. Cook off the crushed garlic and mushrooms (remember that they will shrink to less than 1/2 the size, so go wild!) 
  5. Just as the mushrooms are turning very soft, season with lots of black pepper & a bit of salt
  6. Remove the mushrooms from the heat and add in the cream cheese
  7. Drain the pasta and combine with the mushroom mix, before adding in the braised tomatoes (juicy oil and all!) and seasoning with some chilli flakes and more herbs
  8. Serve with extra black pepper and chilli oil 

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