Goat’s cheese & mushroom tagliatelle

Name: Goat’s cheese & mushroom tagliatelle
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 2 tsp Essential Butter; 500 g Essential Mushrooms, thickly sliced; 500 g pack fresh Essential Tagliatelle; 2 clove/s garlic, chopped; 25 g pack flat leaf parsley, leaves finely chopped; 1 Essential Lemon, scrubbed, zested, juice of ½, rest in wedges; 50 g Essential French Soft Goat's Cheese, more if liked

This pasta is quick but full flavoured, thanks to peppy fresh goat’s cheese, lemon and herbs.

4 out of 5 stars(9) Rate this recipe

VegetarianHealthyLow in saturated fat1 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 tsp Essential Butter
500g Essential Mushrooms, thickly sliced
½ x 500g pack fresh Essential Tagliatelle
2 clove/s garlic, chopped
25g pack flat leaf parsley, leaves finely chopped
1 Essential Lemon, scrubbed, zested, juice of ½, rest in wedges
50g Essential French Soft Goat's Cheese, more if liked

Heat the butter in a large frying pan and add the mushrooms. Season, then fry over a high heat for 7-10 minutes, until golden. Meanwhile, cook the pasta according to pack instructions.
Stir the garlic into the mushrooms, cook for a few seconds, then remove the pan from the heat. Mound the parsley and lemon zest on top and set aside.
Reserve 6 tbsp of the pasta cooking water, then drain. Toss the pasta, reserved cooking water, goat’s cheese, lemon juice and seasoning together to make a creamy sauce. Fold the parsley and zest through the mushrooms, then serve on top of the pasta with lemon wedges for squeezing over.

Cook’s tip

Fresh pasta freezes well. Squash the air from the remainder of the pack of tagliatelle and seal. Freeze for up to 1 month, then cook straight from frozen.

Typical values per serving when made using specific products in recipe