• 4servings
  • 25minutes
  • 416calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsCopper, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 350g tagliatelle

  2. 1tbsp olive oil

  3. 1 small onion, chopped

  4. 75g button mushrooms

  5. 150g white closed cup mushrooms, sliced

  6. 150g large flat mushrooms, sliced

  7. 1 clove garlic, crushed

  8. 2tsp ground paprika

  9. 3tbsp dry sherry

  10. 1tbsp tomato puree

  11. 2tsp Dijon mustard

  12. squeeze of lemon juice

  13. 150ml half fat creme fraiche

  14. 2tbsp chopped fresh flat parsley

Instructions Jump to Ingredients ↑

  1. Bring a large pan of water to the boil. Add the tagliatelle and cook for 10mins or according to packet instructions until just tender.

  2. Whilst the pasta cooks make the sauce: Heat the oil in a large frying pan, when hot add onions the mushrooms and sauté for 5 mins over a high heat until golden brown. Add the garlic and paprika cook for 30 seconds stirring.

  3. Add the sherry, puree mustard and lemon juice, stir and cook for about 30 seconds, stirring. Stir in the crème fraiche and cook over a gentle heat until piping hot. Season to taste.

  4. Drain the tagliatelle and divide between four bowls. Top with the mushroom mixture and scatter over the parsley.


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