Goat’s cheese & mushroom tagliatelle
Prep
10 mins
Cook
10 mins
Servings
2
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just twenty minutes. Fresh mushrooms are packed with immune boosting compounds, and when you sauté them with garlic and butter, they become so wonderfully earthy and rich. The creamy goat's cheese melts beautifully into the warm pasta, while the bright lemon juice and fresh parsley keep everything feeling light and fresh. It's simple enough for a busy Tuesday but elegant enough to serve to guests. Best of all, the ingredients are inexpensive and easy to find at any supermarket.
Ella x
Ingredients
- 2 tspessential butter
- 500 gramsessential mushrooms(thickly sliced)
- 500 gramsfresh essential tagliatelle
- 2 clove/sgarlic cloves(garlic, chopped )
- 25 gramsflat leaf parsley(pack flat leaf parsley, leaves finely chopped )
- 1lemon(scrubbed, zested, juice of ½, rest in wedges)
- 50 gramsessential soft goat's cheese(Essential French Soft Goat's Cheese, more if liked )
Detail level
Instructions
- 1
Heat the butter in a large frying pan and add the mushrooms. Season, then fry over a high heat for 7-10 minutes, until golden. Meanwhile, cook the pasta according to pack instructions.
- 2
Stir the garlic into the mushrooms, cook for a few seconds, then remove the pan from the heat. Mound the parsley and lemon zest on top and set aside.
- 3
Reserve 6 tbsp of the pasta cooking water, then drain. Toss the pasta, reserved cooking water, goat’s cheese, lemon juice and seasoning together to make a creamy sauce. Fold the parsley and zest through the mushrooms, then serve on top of the pasta with lemon wedges for squeezing over.
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