Pasta "pens"\Tagliatelle with a mushroom sauce. .

Preparation time : 45 mins. Serves 2


Porcini mushrooms 200 gr

Freshly chopped flat leaf parsley 25gr

Medium sized spring onion 1

Extra virgin olive oil 10gr

Dry white wine 100 ml


Vegetable broth 200 ml

Tagliatelle\Pasta "pens" 120 gr

Black pepper

Double cream 200gr

Preparation method

Clean and thoroughly wash the mushrooms under running water, ensuring they do not carry soil. Thinly slice the mushrooms - Wash the parsley, keeping the leaves and discarding the stems. Finely chop the parsley leaves. Heat 2 spoons of extra virgin olive oil in a saucepan over medium heat. Add the finely chopped parsley and spring onion and gently fry for a minute or two until golden. Add the mushrooms and let simmer for a minute or two. Pour the white wine and cook for 2 minutes over high heat till reduced. Add a pinch of salt, sprinkle some parsley, put the lid on and cook for 10 – 15 minutes. Stir regularly and add some vegetable broth if the sauce is drying up. When ready to cook the egg tagliatelle, heat a large saucepan of water and add a pinch of salt. Cook according to the packet instructions. Before draining the tagliatelle, pour half a ladle of the tagliatelle cooking water onto the mushroom sauce. Heat the mushroom sauce and sprinkle some more parsley. Pour the tagliatelle on the mushroom sauce, mix together and cook for a few minutes over high heat, stirring continuously. Season with freshly ground black pepper to taste and serve immediately.

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