Fresh tagliatelle with miso pesto & garlic mushrooms

Name: Fresh tagliatelle with miso pesto & garlic mushrooms
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 15 g butter; 2 clove/s garlic, finely chopped; 250 g pack chestnut mushrooms, sliced; 200 g pack No.1 Woodland Mushrooms, torn; 500 g pack fresh tagliatelle; 170 g jar Ottolenghi Miso Pesto; 20 g pack chives or parsley, finely chopped; 30 g vegetarian Italian hard cheese alternative, finely grated, to serve

This super-quick supper takes around 15 minutes from start to finish and has so much depth of flavour – without any meat.

3.5 out of 5 stars(3) Rate this recipe

VegetarianHealthySource of protein1 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

15g butter
2 clove/s garlic, finely chopped
250g pack chestnut mushrooms, sliced
200g pack No.1 Woodland Mushrooms, torn
500g pack fresh tagliatelle
170g jar Ottolenghi Miso Pesto
20g pack chives or parsley, finely chopped
30g vegetarian Italian hard cheese alternative, finely grated, to serve

Melt half the butter in a large frying pan, then, once sizzling, cook half the garlic for 30 seconds. Add half the mushrooms and cook over a medium-high heat, stirring occasionally for 4 minutes, or until golden. Move to a plate. Repeat with the remaining mushrooms, butter and garlic, then combine in the pan.
Meanwhile, cook the pasta in a pan of lightly salted boiling water for 3 minutes. Reserve a ladle of cooking water, then drain the pasta and return to the pan.
Toss the pasta with the miso pesto, then mix in the mushrooms and most of the chives. Add a little reserved water to help the sauce and pasta blend together.
Divide between bowls and top with a sprinkle of cheese alternative, the remaining chives and a good grind of black pepper.

Cook’s tip

A mix of chestnut and woodland mushrooms are used in this recipe, but any type of mushroom will work. Keep the heat up in the pan so they sizzle instead of sweat. If you have a very large pan, cook all the mushrooms at once.

Typical values per serving when made using specific products in recipe