I love mushrooms. They’ve got a rich taste and almost chewy texture that is really unusual for a vegetable. I rarely cook them these days, though – hubby is allergic to them and as it seems to be a genetic thing (his dad is allergic and so was his nan) we’ve avoided giving them to the kids.
So I cooked this meal for myself this week, and enjoyed every mouthful of it 😀.
This could easily be a recipe for kids, though. Mine would enjoy stirring in the soft cheese and crushing the garlic, and the tagliatelle ribbons come in balls that they would be fascinated with. I’m almost brave enough to let my older ones loose with a chopping knife too… And when it comes to eating it, its pasta with a creamy sauce – whats not to like?! (Ok, they might not like mushrooms…).
The other thing I like about this recipe is that its ready in the time it takes to cook the pasta. A freshly cooked meal in 15 minutes. Brilliant.
I used low-fat soft cheese in this recipe which turned really watery when I heated it (hence the hastily added flour to thicken the sauce). If you go for a full fat alternative you may find you need less, if any flour (try 1/2 tbsp for a thick, sauce).
I used fresh thyme because I had it handy (the only plant that survived a herb growing experiment with the kids a few months ago). If you’d rather use dried thyme then use 1/2 tsp as dried herbs are more concentrated than fresh ones.
It’s important to keep the lid on as much as possible while the mushrooms are cooking so that the juices that will help to flavour the meal don’t evaporate.
Serves 2 adults
- 250g mushrooms
- 1 clove garlic
- 1 tbsp cooking oil
- 150g low-fat soft cheese
- 1 level tbsp flour
- 1 tsp fresh thyme leaves
- 6 ribbons of tagliatelle (roughly 100-150g)
- Parmesan cheese to serve (optional)
- Put a saucepan of water on to boil for the pasta, then wash and roughly chop the mushrooms. I usually cut some into small pieces and others into larger chunks for an interesting texture.
- Crush or chop the garlic and add to a second saucepan with the mushrooms and cooking oil.
- When the water is boiling add the pasta and cook according to the instructions on the packet (mine said cook for 7-9 minutes).
- Cook the mushrooms on a medium heat with the lid on for a 4-5 minutes, stirring occasionally. The mushrooms will shrink and produce juices, which help to flavour the sauce.
- Stir in the thyme and the soft cheese.
- Measure the flour into a cup and add some of the cheese sauce (try to only add liquid).
- Stir the flour into the sauce until you’ve got a thick, smooth paste. Add it back into the mushroom mixture and stir again. The sauce should thicken quickly, if not turn the heat up a bit.
When the pasta is cooked you can dish up. You could serve this with shaved or grated parmesan cheese.