Sundried tomato & mushroom pasta
Enjoy tagliatelle with creamy sundried tomato mushrooms to make this easy midweek meal for two. Top with parmesan shavings to serve
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Prep:15 mins
Cook:20 mins
- Serves 2
- Easy
Nutrition per serving
-
kcal 794
-
fat 47g
-
saturates 21g
-
carbs 68g
-
sugars 0g
-
fibre 7g
-
protein 20g
-
salt 0.72g
Ingredients
- 300g closed cup mushrooms (or any other kind)
- 2 tbsp olive oil
- 180g tagliatelle nests (or any other dried pasta)
- 2 garlic cloves
- 2 tbsp sundried tomato purée
- 2 woody herb sprigs (such as thyme, rosemary or oregano)
- 200ml vegetable stock
- 100ml double cream or mascarpone
- ½ lemon , juiced
- 20g parmesan or vegetarian alternative
Method
Finely slice the mushrooms. Heat the oil in a large frying pan over a medium heat and fry the mushrooms for 10 mins until all their water has evaporated. Season.
Bring a large pan of salted water to the boil and cook the pasta for 2 mins less than pack instructions.
Finely grate the garlic over the mushrooms and stir for 2 mins until fragrant. Stir in the tomato purée and cook for a minute. Finely chop the herbs, add with the stock, bring to a simmer for 5 mins until thickened slightly, then stir in the cream or mascarpone.
Drain the pasta, reserving a mugful of the cooking water. Add the lemon juice and grate in the parmesan, then toss with the pasta and enough of the reserved water to make the sauce to cling to it. Serve in shallow bowls.
