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Keeping it simple - Creamy Tagliatelle & Mushrooms

Short of time but still want to serve up a delicious dinner? Sometimes 15 minutes is all it takes. This is one of my favourites - garlicky mushrooms in a cream & white wine sauce is a tempting and super easy meal. This is a suitable dish for Vegetarians when paired with a veggie Parmesan.

However, I did add a couple of crisp, streaky bacon strips to the top, lending a smokey piquancy to the dish - really appetising either way!

Ingredients (serves 2)

  • 1 tbsp olive oil

  • 150g of fresh tagliatelle

  • 380g closed cup mushrooms

  • 2 cloves garlic

  • 125ml white wine

  • 200ml single cream

  • Chopped parsley

  • Salt, pepper to taste

  • Parmesan (optional) or veggie alternative

  • 4 slices smoked streaky bacon - grilled till crispy (optional)


  1. Slice mushrooms finely and crush garlic. Boil tagliatelle in separate saucepan until al dente

  2. Warm up olive oil in another saucepan and add some dried oregano Add half of crushed garlic until translucent

  3. Put in mushrooms, add salt and pepper to taste. Let the mushrooms cook until soft ,do not remove the water that has released from the mushrooms. Add the wine and the rest of garlic to the mushrooms and simmer for 5 minutes

  4. Put single cream into the mushrooms to form a sauce.

  5. Drain the tagliatelle and stir into the mushroom sauce. Finish with parmesan, parsley & parmesan, if you wish



Shop local and try to use seasonal ingredients - they will be freshest and most economical



Buy the best you can afford - even if it means making do with less.



Keep it simple - and as unprocessed as possible.  Butter and E.V. Olive Oil over margarine, spreads and processed vegetable oils, 

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