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Mushroom Tagliatelle

serves
Serves 4
time
30 mins
level
Beginner
This super simple pasta recipe makes mushrooms the star of the show for the perfect mid-week dinner.

Mushroom Tagliatelle

serves
Serves 4
time
30 mins
level
Beginner
This super simple pasta recipe makes mushrooms the star of the show for the perfect mid-week dinner.

Ingredients

  • 1 x 30g pack Merchant Gourmet Dried Porcini Mushrooms
  • 30g plant-based butter
  • 2 large leeks, dark green tops removed and washed
  • 2 garlic cloves
  • 1 large pack of chestnut mushrooms
  • 400g tagliatelle
  • 1 tbsp plain flour
  • 100ml white wine
  • Fresh tarragon
  • Lemon zest

Instructions

  1. Boil water and pour over Dried Porcini Mushrooms just enough to cover, leave to soak
  2. In a wide frying pan, melt 30g of plant-based butter 
  3. Slice the leeks then add to the butter to fry gently with a pinch of salt
  4. Once softened, add crushed garlic and sliced button mushrooms and fry until starting to brown 
  5. Drain the soaked Porcini Mushrooms, keeping the soaking liquid 
  6. Add the Porcini Mushrooms to the pan and fry gently
  7. Cook Tagliatelle as per packet instructions in salted water
  8. Sprinkle over the flour and stir through the vegetables, cooking out for 2 minutes 
  9. Add 100ml of white wine and stir through then add the mushroom soaking liquid, being careful to leave any sediment behind 
  10. Bring to the boil and simmer gently 
  11. Drain the cooked tagliatelle and add straight to the pan with a splash of the pasta cooking water, mix until the pasta is well coated
  12. Serve and top with freshly chopped tarragon and a grating of lemon zest.

Good to know!

Top with plant-based parmesan for an extra creamy dish.

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