Creamy Mushroom Tagliatelle
This recipe for creamy tagliatelle and mushrooms makes a delicous pasta dish using mushrooms, fresh parsley, cream, garlic, homemade pasta and butter, what are you waiting for?
Ingredients
Fresh Egg Pasta
- 1 Egg
- 100 g Plain or 00 flour
Creamy Mushroom Sauce
- 1 tbsp Butter
- 2 Garlic cloves
- 1 White onion
- 250 g Mushrooms
- 200 ml Double cream
- 75 g Parmesan cheese
- 2 tbsp Fresh Parsley
- Salt & Pepper, to taste
Instructions
- Mix the egg and flour together, bring to a ball and wrap in clingfilm. Place in the fridge for 15 minutes. (while resting make the pasta sauce)
- Place a pan of salted water on the hob, so you can cook the pasta when it is ready.
- Dice the onion and and mince the garlic.
- Place a pan on a medium heat and sweat down the garlic and onion until they start to soften.
- Then add in the mushroom and cook for another 5 minutes until they soften.
- Add in the double cream and grated parmesan and stir until all the cheese has melted and the sauce is bubbling. Then turn the heat down to low.
- Bring the pasta out the fridge and roll out with a sprinkle of extra flour with a pasta machine or rolling pin.
- Once rolled out to a thickness of 6mm, slice into pasta strands like tagliatelle and place in the boiling salted water. Cook for 3-4 minutes before draining but leave some pasta water in a cup as it will be used to loosen the sauce.
- Add the cooked pasta to the pan and stir into the sauce, add a little bit of pasta water to get your desired consistency.
- Taste and season with salt and pepper. Serve and sprinkle over fresh parsley.