Tagliatelle with mushrooms, pine nuts and basil

    35 min

    A simple pasta dish that's quick and easy for beginners. Mushrooms, pine nuts and basil combine with a creamy sauce.

    Angus, Scotland, UK
    3 people made this

    Serves: 4 

    • 1 tablespoon sunflower oil
    • 1 small onion, chopped
    • 400g Portobello mushrooms, sliced
    • 2 garlic cloves, crushed
    • 25g pine nuts
    • 2 tablespoons pesto
    • 225g light soft cream cheese
    • 200ml milk
    • 400g fast cook tagliatelle
    • salt and pepper
    • 4 tablespoons chopped fresh basil

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat the oil in a pan and add the onion. Cook until soft the add the mushrooms and garlic. Raise the temperature slightly and cook for around 5 minutes. Add the pine nuts and pesto for another 2 minutes.
    2. Whisk the cream cheese and milk together, then pour into the pan, mix it well in and simmer gently 2 to 3 minutes until hot keep stirring now and again.
    3. Meanwhile boil some salted water and boil the pasta and cook to the instructions on the packet. Drain and serve between four bowls.
    4. Add the basil and a little salt and pepper to the sauce and toss through, then add the sauce to your pasta.

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