Chris Baber’s Creamy Garlic Mushroom Tagliatelle
Refashion garlic mushrooms into the ultimate, creamy pasta dish with Chris Baber's know-how. A great crowd-pleaser, this recipe can be whipped up and on the table in a speedy 15 minutes.
Transforming humble garlic mushrooms into a delicious creamy bowl of pasta, this veggie recipe takes just 15 minutes to cook and always hits the spot.
|6 tbsp||pine nuts|
|1 tbsp||olive oil|
|800g||chestnut mushrooms, sliced|
|6||garlic cloves, finely chopped|
|6 sprigs of||thyme|
|250ml||vegetable or chicken stock|
|6 tbsp||crème fraîche|
|75g||Parmesan cheese, grated|
|Salt and pepper|
Heat a large non-stick frying pan over a medium heat. Add the pine nuts and toast for about 1 minute, stirring constantly, until lightly golden. Remove and set aside.
Put the pan back over the heat and turn it up to high. Add the olive oil and butter and the mushrooms, season and fry for 5–8 minutes until softened and most of the moisture has evaporated.
Fill a large saucepan with boiling water from the kettle to cook the pasta later.
When the mushrooms are soft, add the garlic and thyme. Fry for a further 3 minutes, then add the stock and simmer for 1 minute. Turn the heat down to low and stir in the crème fraîche.
Cook the pasta in the boiling water for 3 minutes. Drain, saving half a mug of the pasta cooking water.
Add the pasta to the sauce along with half the Parmesan. Add a little of the pasta cooking water to loosen the sauce if needed. Toss together to coat the pasta in the sauce.
Divide among serving bowls. Scatter with the toasted pine nuts and remaining Parmesan. Serve with ground black pepper.