Creamy mushroom tagliatelle with zesty gremolata recipe
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
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
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Shop ingredientsEach serving contains
- Energy
- 2285kJ 542.0kcal
- Fat
- 16g
- Saturates
- 6g
- Salt
- 0.2g
- Sugars
- 10g
of the Reference intake
Carbohydrate 77.2gProtein 17.9gFibre 7.3g
Method
- Bring a large saucepan of water to the boil, add the pasta and cook for 7-9 mins; drain.
- 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.
- Add the chopped tomatoes, crème fraîche and sugar to the pan, then season and simmer for 5 mins. Stir in the parsley.
- For the gremolata, mix together the garlic, lemon zest, juice, parsley and olive oil in a small bowl.
- Add the cooked pasta to the sauce. Mix well and serve with the gremolata.
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