Ingredients
- 350 g of tagliatelle
- 1 tbsp of olive oil
- 1 small of onion, chopped
- 75 g of button mushrooms
- 150 g of closed cup mushrooms, sliced
- 150 g of flat mushrooms, sliced
- 1 clove of garlic, crushed
- 2 tsps of paprika, ground
- 1 tbsp of tomato puree
- 2 tsps of dijon mustard
- 1 squeeze of lemon juice
- 150 ml of half fat creme fraiche
- 2 tablespoons of fresh parsley, chopped
- 3 tablespoons of vegetarian dry sherry
Method
Step 1
Bring a large pan of water to the boil. Add the tagliatelle and cook for 10mins (or according to packet instructions) until the pasta is just tender.Step 2
Whilst the pasta cooks make the sauce: Heat the oil in a large frying pan, add onions and the mushrooms and sauté for five minutes over a high heat until golden brown. Add the garlic and paprika cook for 30 seconds, stirring all the time.Step 3
Stir in the sherry, tomato pureé, mustard and lemon juice, and cook for about 30 seconds, stirring. Stir in the crème frâiche and cook over a gentle heat until piping hot. Season to taste.Step 4
Drain the tagliatelle and divide between four bowls. Top with the mushroom mixture and scatter over the parsley.