Gennaro Contaldo's Wild Mushroom and Garlic Tagliatelle

Gennaro Contaldo's delicious recipe for tagliatelle with a quick and easy wild mushroom and garlic sauce. Ready in just 15 minutes so perfect for a quick mid-week dinner and under 250 calories a serving.

📝 Ingredients

• 400 g tagliatelle (fresh or dried)
• 50 g Bertolli with Butter (+ a little extra for adding at the end)
• 4 cloves of garlic (a little tweak from Gennaro's original recipe which calls for 2, I just like it a bit more garlicky :- ))
• 1/2 red chilli (optional)
• 400 g mixed wild mushrooms
• 120 ml hot vegetable stock
• Small bunch of flat leave parsley
• Salt
• Manchego cheese (optional - I like to finish mine off with some freshly grated cheese)

👨‍🍳 Instructions

1. 1Bring a large saucepan of water to the boil, season with salt and add the tagliatelle. Cook according to the packet instructions.
2. 2Finely shop the garlic (2-4 cloves) and chilli (½ chilli - if using). Roughly chop the wild mushrooms (400g) and parsley.
3. 3Heat the Bertolli with Butter in a large frying pan, then add the garlic and chilli. Cook on a low heat for about 4 minutes, until softened.
4. 4Increase the heat and add the mushrooms. Cook for a minute.
5. 5Add the hot vegetable stock (120ml) and cook for 3-4 minutes on a medium heat until the mushroom are cooked through and the liquid has reduced a little.
6. 6Stir in the chopped parsley.
7. 7Drain the pasta and add it to the sauce with an extra knob of Bertolli with Butter.
8. 8Serve immediately.