Tagliatelle al Funghi

This recipe works in combination with: Levantine Meze, Spiced Spinach & Chickpea Medley, Spinach & Oyster Mushroom Gratin. This recipe features in these meal plans: Vegetarian Specials.

Tagliatelle with an oyster mushroom cream sauce and sun-dried tomatoes.


  • 1/3 medium onion, chopped
  • 1/2 pack oyster mushroom, sliced
  • 75ml of single cream
  • 90g of tagliatelle pasta
  • 10g of Parmesan cheese, grated
  • 10g of dried porcini mushrooms
  • 30g of sun-dried tomatoes, chopped
  • pinch of nutmeg
  • 1 tbsp olive oil
  • 1 clove of garlic, finely chopped
  • 40ml white wine
  • Serves: 1
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 15 mins
  • Price per person: £2.69
  • Store cupboard: Cook's
  • Calories per serving: 848
  • 5-a-day per serving: 1.2
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Tagliatelle al Funghi photo

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  1. Cook the pasta according to the packet instructions. Soak the porcini mushrooms in hot water for 20 minutes. Drain, reserving the liquid, chop and set aside.
  2. Meanwhile, heat the oil in a saucepan and cook the onion and garlic for 2-3 minutes, or until the onion is soft. Add the oyster mushrooms and cook for 3-4 minutes. Pour in the wine and bring to the boil. Stir in the cream, porcini mushrooms and their liquid, sun-dried tomatoes and nutmeg. Season generously with salt and pepper. Cook for 10 minutes, or until the sauce develops a thicker consistency.
  3. Drain the pasta and add to the mushroom sauce. Mix well and serve immediately, topped with Parmesan cheese.

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