Tagliatelle with field mushrooms, lemon and tarragon

Tagliatelle with field mushrooms, lemon and tarragon
  • Serves icon Serves 4
  • Time icon Ready in 30 minutes

This mushroom pasta recipe is a meal to eat wistfully in the evening.

Nutrition: per serving

Calories
603kcals
Fat
17.9g (7.5g saturated)
Protein
20.8g
Carbohydrates
95.8g (3.2g sugar)
Salt
1g
Calories
603kcals
Fat
17.9g (7.5g saturated)
Protein
20.8g
Carbohydrates
95.8g (3.2g sugar)
Salt
1g

Ingredients

  • 8-10 large black field, parasol or portabello mushrooms
  • 2 tbsp olive oil
  • 2 garlic cloves, finely sliced
  • ½ tsp salt
  • 500g fresh egg tagliatelle
  • Finely grated zest and juice of 1 unwaxed lemon
  • 2 tbsp butter
  • 50g freshly grated vegetarian Parmesan
  • Fresh tarragon leaves, to garnish

Method

  1. Put a large saucepan of water on to boil, ready for the pasta. Clean the mushrooms (with kitchen towel or a pastry brush, not under the tap) and slice as finely as possible.
  2. Heat the oil in a large saucepan over a medium-low heat. Add the garlic and fry gently. As soon as it starts to become transparent and tender – about 1 minute – add the mushrooms and salt. Stir gently once, then cover and simmer for 10-15 minutes. Season to taste with freshly ground black pepper.
  3. Meanwhile, cook the pasta in the boiling water for 2-3 minutes or until al dente. Drain briefly and quickly return to the saucepan. Fold the lemon zest and juice into the pasta with the butter, mushrooms and their juices. Check the seasoning. Fold in the Parmesan, garnish with tarragon and serve immediately

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