Mushroom and Goat’s Cheese Tagliatelle

Charmaine Lu -

  • 2 tsp butter
  • 500g white mushrooms, sliced
  • 250g fresh tagliatelle
  • 2 chopped garlic cloves
  • 25g chopped parsley
  • 1 lemon, zest and juice
  • 100g soft goat’s cheese
  • Fry the mushrooms in the butter with some seasoning until golden. Meanwhile, cook the pasta according to packet instructions and drain. Stir the garlic into the mushrooms, cook for 1 minute, then remove from the heat and stir in the parsley and lemon zest.
  • Toss the pasta and a splash of cooking water into the mushrooms, along with the goat’s cheese and lemon juice. Mix until creamy, then serve with more lemon for squeezing and plenty of cracked black pepper.
15 mins
2 serving