Easy cheesy garlic mushroom tagliatelle
A quick, easy and delicious pasta dish with irresistible garlic mushrooms in a melty, creamy cheese sauce
10 mins
15 mins
572 kcals
serves 2
EASY CHEESY GARLIC MUSHROOM TAGLIATELLE
Disclosure: This recipe was sponsored by Primula. All words, images and opinions are my own
During the hectic Christmas period I tend to fall back on easy and quick meals, and batch cooking to try and keep my meals as healthy as I can before and after Christmas day!
Primula is one of those ingredients that I always have in my fridge- it has a long life so it makes a great staple ingredient. As well as a healthy snack spread on crackers, or topping for a jacket potato, it has fantastic meltability which makes it perfect for pasta. Last year I created this Cheesy chorizo orzo, and I often use it as a white sauce replacement for a tasty Lasagne.
This cheesy garlic mushroom tagliatelle can be ready from start to finish in 15 minutes, plus it tastes amazing and it’s the perfect healthy alternative to a heavy cheese or cream sauce. I used Primula Light in this version- it melts smoothly into the mushroom sauce to make the perfect accompaniment to the pasta.
Primula is part of the Kavli Group, and all profits go the the Kavli Trust which supports a range of good causes! There is a great variety in the Primula range, all of these are made of delicious cheese with real, tasty ingredients added (you can read more about what they offer on the Primula website). Primula is the only spreadable cheese to be made in the UK. Have a look at the different flavours on offer:
This cheesy garlic mushroom tagliatelle is the perfect easy meal to whip up over the busy Christmas period- it’s so quick to make and the ease of squeezing in the Primula really keeps it a completely hassle free meal.
For my cheesy garlic mushroom tagliatelle you will need:
You can find the full recipe and instructions below. Primula is perfect mixing into sauces and hot pasta because there is no need to pre-melt the cheese, and it stirs in silkily with no lumps or curdling.
The simple flavours of the garlic, mushrooms and parsley are irresistible and the cheese makes a satisfying sauce that perfectly coats the tagliatelle and blends with the other ingredients! As this dish was created to be something easy and quick to cook over the Christmas holidays, it would also be perfect for adding in some leftover roast turkey!
Easy cheesy garlic mushroom tagliatelle
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
A quick, easy and delicious pasta dish with irresistible garlic mushrooms in a melty, creamy cheese sauce
Syn-free
Ingredients
- 150 g tube Primula Light Cheese
- 200 g tagliatelle pasta (dried)
- 300 g chestnut mushrooms (rinsed and finely sliced)
- 4 cloves garlic (crushed)
- 1 green chilli (deseeded and finely chopped)
- 150 ml vegetable stock
- 1/2 tsp each of freshly ground salt and pepper
- Low calorie cooking spray or spray oil
- a large handful of chopped fresh parsley to serve
Instructions
- In a large frying pan, fry the mushrooms gently in low calorie cooking spray (or spray oil) for about 3 minutes
- Put the tagliatelle in a large pan of boiling water, and leave to simmer for 10 minutes
- Add the crushed garlic and chilli in with the mushrooms and stir fry for another 2 minutes
- Pour the vegetable stock in with the mushrooms
- Squeeze the whole tube of Primula into the mushroom sauce and stir until combined into a smooth sauce. Season with the salt and pepper
- When the pasta is cooked, drain it and then stir it into the cheesy mushroom sauce until well coated
- Divide between 2 pasta bowls, sprinkle the chopped fresh parsley over the top and add an extra grind of black pepper. Ready to serve!
Notes
A couple of handfuls of spinach, roughly chopped also goes perfectly with this. Love spice? Add more chilli! Also a perfect dish to add your leftover Christmas turkey to!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
That’s not a green Chile, nor is it a green chille. It’s a Serrano pepper.