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Creamy mushroom tagliatelle with zesty gremolata recipe

Creamy mushroom tagliatelle with zesty gremolata recipe

11 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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