About this recipe:This creamy wild mushroom and pesto sauce is an easy dish to prepare and excellent for entertaining.
450g (1 lb) crimini mushrooms, sliced
2 fresh shiitake mushrooms, stemmed and sliced
1 large portobello mushroom, sliced
2 cloves garlic, crushed
4 tablespoons olive oil
2 tablespoons pesto
225ml (8 fl oz) semi skimmed milk
2 tablespoons cream cheese
350g (12 oz) tagliatelle pasta
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Method Prep:15min › Cook:10min › Ready in:25min
Cook the pasta according to package directions.
Meanwhile, sauté mushrooms and garlic in olive oil over low heat until tender. Mix in pesto, milk and cream cheese; bring to the boil over medium heat. Reduce heat, and simmer while stirring until cream cheese has melted and mixture has thickened.
Drain pasta. Pour sauce over pasta, and toss to coat. Serve.
If you have homemade pesto to use in this recipe, great. If not, use a shop-bought pesto.
Altered ingredient amounts.
This is a great recipe. It does need more seasoning. I added salt, extra pesto and extra cream cheese. It's even better reheated the next day--it's creamier. - 21 Jul 2008
Used different ingredients.
This recipe is fab! Thanks to the other reviewers who found this not creamy enough, I substituted double cream for the milk. It was perfectly thick and very creamy! This is one of my top 5 pasta sauce recipes now! - 21 Jul 2008
Used regular mushrooms and liked it just fine. Also, I used double cream instead of milk. A little bland but still good. - 21 Jul 2008