Goat’s cheese & mushroom tagliatelle

1. Bring a large pan of water to the boil. Meanwhile, heat the butter in a large frying pan and add the mushrooms. Fry over a high heat for 7-10 minutes, until golden.

2. Stir in the garlic, cook for a few seconds, then remove the pan from the heat. Spoon the parsley and lemon zest on top and set aside.

3. Boil the pasta for 4 minutes. Reserve 6 tbsp of the cooking water then drain. Toss the pasta, reserved cooking water, goat’s cheese, juice of half the lemon and seasoning together. Fold the parsley and zest through the mushrooms then serve on top of the pasta with the remaining lemon in wedges for squeezing over.

Cook’s tip Fresh pasta freezes really well, so pop the remainder of the pack in the freezer for up to 1 month (ready for another meal) and cook it from frozen until tender and piping hot.