Creamy Mushroom Tagliatelle

I saw a discussion on a food board recently along the lines of ‘If you could only have three vegetables’. It really set me thinking – I’m just not sure I could whittle it down to three.

Well, there’s mushrooms, onions and tomatoes, (yes, I know, tomatoes are technically a fruit but you wouldn’t want one in your fruit salad!) but how could I live without broccoli, butternut squash, sprouts or peppers; and then there’s asparagus and aubergines and green beans not to mention celery and carrots….oooh, and beetroot! I could go on...!

Let’s face it, there’s no way on this earth I could keep to only three veg, which is why I’m glad vegetables are one of the main elements of our meals rather than just an add-on or a side dish.

Mushrooms are one of my absolute favourites - this is a bit of a variation on Mushroom Stroganoff, which we love, plus pasta. What's not to like?

1 tbsp olive oil
knob of butter
2 shallots
300g mushrooms
1 clove of garlic
50ml white wine
200g crème fraiche
1 tbsp chopped parsley
black pepper

150g tagliatelle


Thinly slice the shallots and sauté until translucent in the oil and butter. Thickly slice the mushrooms and add to the onions; cook until all the water from the mushrooms has evaporated then add the garlic and cook for another minute.

Season with black pepper and add the wine; allow to bubble for a minute or two then stir in the crème fraiche and chopped parsley.

Cook the tagliatelle in a large pan of boiling water until al dente. Drain and add to the creamy mushrooms; mix carefully and serve immediately with plenty of grated parmesan-style cheese.

Serves 2