Mushroom Tagliatelle

It’s a deliciously vegetarian dish if you use veggie parmesan, I don’t, but I’m not vegetarian. Truly the most mushroomy of pasta dishes. One that you’ll tell the grandkids about. Topped with crispy crunchy crumbs? Yes please and thank you.

15 Mins

Ingredients

250g Portobello mushrooms
300g Chestnut mushrooms
3 cloves garlic
Knob of butter
Tablespoon olive oil
Half a tablespoon tarragon dried
Pinch of salt
A lot of black pepper
300g dried tagliatelle (whatever it says a serving is on the pack, its usually in nests so do 2 per person)
Parmesan
Handful of parsley (chopped up)

FOR THE CRUMB
‍Sourdough (best to use stale/leftover, could probably just use any bread leftover) Tablespoon of olive oil
Tablespoon of oregano
Lots of black pepper
Big pinch of salt
Teaspoon of paprika/smoked paprika

Ingredients

Instructions

Pull bread into little crouton bits and add olive oil, oregano, black pepper, salt and paprika. Mix together in a bowl to coat everything. Stick on a baking tray and pop in the oven on about 180ºC for 10 minutes or until golden brown.
Slice up all of your mushrooms and thinly slice your garlic. Chuck all of this into a frying pan or wok with a knob of butter and a little splash of olive oil. Let everything soften then add a good pinch of salt, lots of black pepper and your tarragon. Turn heat down/ off as you want nothing to burn.
Pop your tagliatelle into a pan full of bubbling, boiling hot water that you have obviously dissolved a tablespoon of salt into. Cook for about 7 minutes or follow packet instructions they probably know better than me. I reckon your croutons are done by now so make sure they’re out.
Drain your pasta when it is time and then save a cup full of the starchy pasta water. Add drained pasta to shrooms and mix about. Add more black pepper and a splash of pasta water. Mix about lots and grate in your parmesan. Keep topping up with pasta water/parmesan and mixing until the sauce is a glossy consistency.
Chop parsley and add that to the pasta mayhem. Give a big stir.
Use a food processor to blitz the croutons into more of a crumb, you can have the little bread nuggets as big as you want. They add lovely texture.
Serve in a bowl with some crunchiness sprinkled on top along with some more chopped parsley and parmesan. Enjoy as much as I did (loads).