Cookies on the website:

We use cookies on this site to ensure that we give you the best experience whilst using this service. Should you wish to change your cookie settings, you can do so at any time. For more information on the cookies used, please click here.


Mushroom and mozzarella tagliatelle

By Sophie E on 17th Jul, 2014

Mushroom and mozzarella tagliatelle


  1. Prepare a pan of salted boiling water. Start cooking the tagliatelle, following the packet instructions. Once cooked, drain, retaining a cup full of the pasta water.
  2. Gently heat the butter with a bit of olive oil in a large frying pan on a medium heat.
  3. Fry the red onions for a few minutes. Add the garlic and cook for 1 minute. Then add the mushrooms and cook for a further 3-4 minutes.
  4. Add the wine, thyme and most of the parsley (leaving some for the garnish), lemon zest and mozzarella, with a few spoonfuls of the pasta water, stir to create a sauce.
  5. Add 1 teaspoon of cornflour to thicken the sauce. Stir.
  6. Add a handful of the parmesan and a small amount of lemon juice and season to taste.
  7. Toss the drained pasta in the sauce.
  8. Prepare a simple green salad (e.g. watercress and rocket salad) and a simple lemon and olive oil dressing.
  9. Serve the pasta with the salad, garnished with the remaining parsley and parmesan.

Recipe Notes

  • Try this tagliatelle with Italian white wines like Bianco di Custoza/Soave or light red Merlot (Chile).
  • If you need to add some meat to this, a little pave rump steak compliments it well.
  • For vegetarians: ensure the mozzarella is vegetarian.  Some are not. Rreplace the parmesan cheese with a hard cheese alternative with a vegetarian rennet.
pasta  / mushroom  / italian  / cheese
Twitter Google + Facebook Pinterest LinkedIn Email