Herby Buttered Wild Mushroom Tagliatelle

Golden mushrooms, fresh herbs and buttery tagliatelle make this a rich yet simple pasta for an easy dinner. Finished with creamy burrata and Manchego, it’s full of flavour and ready in around 30 minutes.

Serves 6

Ingredients

• 340g tagliatelle or other long pasta
• 2 tablespoons extra virgin olive oil
• 450g mixed wild mushrooms, sliced
• Sea salt and freshly ground black pepper
• 85g butter
• 2 garlic cloves, crushed
• 1 cup fresh basil, roughly chopped
• 2 tablespoons fresh thyme leaves
• 1 tablespoon fresh sage, finely chopped
• 185ml dry white wine
• 2 tablespoons fresh lemon juice
• 225g burrata
• ¼ cup shaved Manchego cheese

Method

1. Bring a large saucepan of salted water to the boil. Add the tagliatelle and cook according to packet directions until al dente. Drain and set aside.
2. Meanwhile, heat the olive oil in a large frying pan over high heat. Add the mushrooms, season with salt and pepper and cook without stirring for 5 minutes.
3. Stir the mushrooms and continue cooking for another 3–5 minutes until deeply golden and caramelised. Reduce the heat to medium.
4. Add the butter, garlic, half the basil, thyme and sage. Cook for about 5 minutes, stirring occasionally, until the garlic is fragrant and the mushrooms are coated in the herby butter.
5. Slowly pour in the white wine, followed by the lemon juice. Bring to a gentle simmer.
6. Add the cooked tagliatelle and toss thoroughly through the mushroom sauce. Cook for another 3–5 minutes until heated through. Stir through the remaining basil and season to taste.
7. Divide the pasta between serving bowls. Tear the burrata over the top and finish with shaved Manchego and extra fresh herbs. Serve immediately.