Super-quick mushroom tagliatelle recipe

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  • Vegetarian
serves: 4 - 6
Skill: easy
Prep: 5 min
Cooking: 15 min

Nutrition per portion

Calories 600 kCal 30%
Fat 26.4g 38%
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  • The perfect vegetarian comfort food for winter: a cheesy, creamy pasta dish from top chef Silvana Franco


    • 350g/12 oz tagliatelle
    • A knob of butter
    • 15ml/1 tbsp olive oil
    • 3 cloves of garlic, chopped
    • 2 (250g) packs chestnut mushrooms, quartered
    • 4 large, free range eggs
    • 1 (300ml) carton single cream (or 1(300ml) carton of half fat cream for a slimmer option)
    • 75g/3 oz Parmesan, freshly grated
    • 45ml/3 tbsp chopped fresh chives


    • Cook the pasta in a large pan of boiling salted water for about 10 mins or according to packet instructions, until ‘al dente’.

    • Heat the butter and oil together in a large frying pan then sizzle the garlic for 30 secs, before adding the mushrooms. Cook over a high heat for 6-8 mins, stirring occasionally until the mushrooms are nicely browned. Remove from the heat and season to taste.

    • Lightly beat together the eggs and cream, stir in the Parmesan and seasoning.

    • Drain the pasta in a colander, return to the pan, and stir in the egg mixture, garlic mushrooms and chives and toss together well. The heat from the pasta will lightly thicken the sauce.

    • Divide between two bowls and serve with Parmesan if liked.

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