Creamy Mushroom Tagliatelle
2 portions
15mThis is straightforward comfort food that you can whip up on a moments notice. Most of the ingredients are in the title, and once you've done this once, you'll probably never need to look at the recipe again.
What you will need
1 lb Tagliatelle
1 Tbsp Unsalted Butter
12 oz. Mixed Mushrooms
1 cup Heavy Cream
Salt
Black Pepper
(Nutritional facts 97 calories, 9.21 g fat, 3.19 g carbohydrates, 1.51 g protein, 28 mg cholesterol, 423 mg sodium)How to cook
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Boil the tagliatelle in salted water as directed on the package. I recommend keeping it a little undercooked, so that you can finish cooking in the sauce.
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Group chives, slice off the tips to even them out, and slice finely.
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Melt butter in a sauté pan over medium heat.
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Tear the mushrooms into small chunks and toss them into the bubbling butter. Cook, stirring frequently, until the mushrooms begin to soften and develop a little color.
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Add a pinch of salt and a few turns of fresh black pepper.
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Stir in the heavy cream.
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When the pasta is ready, hopefully around the same time the sauce is ready, strain it off and toss it into the pan. Simmer until the cream has reduced to a sauce that coats the noodles.
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Adjust seasoning, then toss in the chives to finish.
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