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Creamy mushroom tagliatelle with zesty gremolata recipe

Creamy mushroom tagliatelle with zesty gremolata recipe

6 ratings

Lauren Leyva's creamy pasta dish is perfect all year round and it's ready in just 25 minutes. Top with a fresh and zesty parsley and lemon gremolata for a great summery taste. See method

  • Serves 4
  • Takes 25 mins
  • 542 calories / serving
  • Vegetarian

Ingredients

  • 350g dried tagliatelle pasta
  • 1 tbsp olive oil
  • 1 red onion, sliced
  • 3 garlic cloves, crushed
  • 400g closed cup mushrooms, sliced into thick slices
  • 1 x 400g tin of chopped tomatoes
  • 200ml crème fraîche (50% less fat)
  • ½ tsp sugar
  • 15g fresh flat-leaf parsley (from a 30g pack), leaves picked and finely chopped

For the gremolata

  • 1 small garlic clove, crushed
  • 1 lemon, zested and ½ juiced
  • 15g fresh flat-leaf parsley (from a 30g pack), leaves picked and finely chopped
  • 1 tbsp olive oil
If you haven't got tagliatelle, try using spaghetti or linguine

Each serving contains

  • Energy

    2285kj
    542kcal     27%

  • Fat

    16g 23%

  • Saturates

    6g 32%

  • Sugars

    10g 11%

  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 77.2g Protein 17.9g Fibre 7.3g

Method

  1. Bring a large saucepan of water to the boil, add the pasta and cook for 7-9 mins; drain.
  2. Meanwhile, heat the oil in a large frying pan over a medium-high heat. Add the onion and garlic and fry for 5-7 mins until starting to soften. Add the mushrooms and fry for another 5-7 mins.
  3. Add the chopped tomatoes, crème fraîche and sugar to the pan, then season and simmer for 5 mins. Stir in the parsley.
  4. For the gremolata, mix together the garlic, lemon zest, juice, parsley and olive oil in a small bowl.
  5. Add the cooked pasta to the sauce. Mix well and serve with the gremolata.

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