Wild Mushroom and Chestnut Tagliatelle
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Ingredients
- 300 g wild mushrooms
- 100 g cooked chestnuts
- 320 g tagliatelle
- 2 garlic cloves
- 3 tbsp olive oil
- 10 g fresh flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 462 kcal
- Protein
- 13.2 g
- Carbohydrate
- 70 g
- of which sugars
- 5.4 g
- Fat
- 13.4 g
- of which saturates
- 2.2 g
- Fibre
- 4.9 g
- Salt
- 0.05 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the tagliatelle in a large pan of boiling water according to the pack instructions until al dente, then drain, reserving a splash of the cooking water.
- 2
Meanwhile, heat the olive oil in a frying pan and cook the crushed garlic for 1 minute.
- 3
Add the sliced wild mushrooms and cook for 6-8 minutes until golden.
- 4
Roughly chop the cooked chestnuts and add to the pan, warming through for 2 minutes.
- 5
Toss the drained tagliatelle through the mushrooms and chestnuts with a splash of the reserved cooking water.
- 6
Scatter with chopped parsley and serve.
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