zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Goat’s cheese & mushroom tagliatelle

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Goat’s cheese & mushroom tagliatelle

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 12 minutes to 14 minutes
    • Total time: 22 minutes to 24 minutes 25 minutes

    Serves: 2

    Ingredients

    2 tsp butter
    500g mushrooms, thickly sliced
    2 cloves garlic, chopped
    25g pack flat leaf parsley, finely chopped
    1 lemon, zest finely grated, and juice of half
    ½ x 500g pack essential Waitrose Fresh Tagliatelle
    50g essential Waitrose French Soft Goat’s Cheese, crumbled
     

    Method

    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.
     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary