Wild mushroom tagliatelle

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By: Gennaro Contaldo From: Good Food Live

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This recipe is classed as easy

Rating 3.16 / 5 (38 votes)

Prep time:
5 min
Cook time:
10 min

Pasta doesn't come much faster than Gennaro Contaldo's fabulous flavour-packed tagliatelle, teeming with wild mushrooms and hinting of chilli


1. To cook the pasta, place a pan of salted water over a high heat, bring to the boil. Add the pasta to the pan and cook until al dente.

2. Heat the oil in a frying pan over a medium heat; add the garlic, chilli and mushrooms and fry for 2-3 minutes.

3. Add the stock and simmer for 30 seconds.

4. Drain the pasta, stir in the mushroom sauce and serve immediately, garnished with a sprinkling of chopped parsley.


  • 400 g fresh tagliatelle
  • 4 tbsp olive oil
  • 3 clove garlic, roughly chopped
  • 1 small chilli, oughly chopped
  • 500 g wild mushrooms, cleaned and halved
  • 500 ml vegetable stock
  • handful of parsley, finely chopped, to garnish

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