Tagliatelle pasta is the perfect match with mushrooms in this delicious, creamy pasta dish.
|400 g||Tagliatelle pasta (Main)|
|2 Tbsp||Olive oil|
|600 g||Mushrooms, mixed, thickly sliced (Main)|
|3 cloves||Garlic, thinly sliced|
|1 to taste||Nutmeg, fresh, grated|
|4 Tbsp||Basil pesto|
|3 Tbsp||Creme fraiche (Main)|
|½ cup||Parmesan cheese, finely grated|
|½ cup||Basil leaves, roughly torn|
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- Cook the pasta in boiling salted water until just tender oral dente. Drain and return to the pot. Meanwhile, heat the oil and butter in a large frying pan, add the mushrooms and cook over a high heat for about 8 to 10 minutes, stirring until golden.
- Add the garlic and nutmeg and season well with salt and black pepper. Stir in the pesto and crème fraiche and heat gently. If the sauce is quite thick, add a splash of pasta cooking water.
- Add the mushroom mixture and parmesan to the pasta and toss together.
- Serve with torn basil.