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
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
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.
Typical values per serving:
Average user rating