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Easy cheesy garlic mushroom tagliatelle

  • Author: Pip Payne
  • Total Time: 25 minutes
  • Yield: 2 servings 1x


A quick, easy and delicious pasta dish with irresistible garlic mushrooms in a melty, creamy cheese sauce



  • 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


  1. In a large frying pan, fry the mushrooms gently in low calorie cooking spray (or spray oil) for about 3 minutes
  2. Put the tagliatelle in a large pan of boiling water, and leave to simmer for 10 minutes
  3. Add the crushed garlic and chilli in with the mushrooms and stir fry for another 2 minutes
  4. Pour the vegetable stock in with the mushrooms
  5. Squeeze the whole tube of Primula into the mushroom sauce and stir until combined into a smooth sauce. Season with the salt and pepper
  6. When the pasta is cooked, drain it and then stir it into the cheesy mushroom sauce until well coated
  7. Divide between 2 pasta bowls, sprinkle the chopped fresh parsley over the top and add an extra grind of black pepper. Ready to serve!


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