Make this creamy mushroom tagliatelle on days when you need a bowl of comfort. This easy dinner combines cream, parmesan, white wine, lemon and parsley.
Ingredients
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
Method
STEP 1
Heat the oil and butter in a medium saucepan. Fry the onion over a low heat for 10 mins or until softened and translucent.
STEP 2
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.
STEP 3
Add the double cream and bring to a simmer, then add the lemon zest and parmesan. Season with salt and plenty of black pepper.
STEP 4
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.
