Creamy mushroom tagliatelle
By James Martin
From Ready Steady Cook
Ingredients
- ΒΌ onion, diced
- 25g/1oz dried mushrooms, soaked in hot water, drained and liquid reserved
- 3 tbsp olive oil
- 150g/5ΒΌoz cooked tagliatelle
- 50ml/1ΒΎfl oz double cream
- salt and freshly ground black pepper
Method
In a large hot pan sweat the onion with the oil.
Chop the drained mushrooms and add them to the pan along with the reserved mushroom liquid. Simmer for two minutes.
Add the pasta and cream. Season and serve.
