TAGLIATELLE WITH CHESTNUT MUSHROOMS, NOCERELLA OLIVES & PARMESAN
PANTRY TO PLATE – 20 mins
TAGLIETTELLE FOR 2
– 500g chestnut mushrooms
– 1 x red onion
– 4 cloves garlic
– 354g nocerella olives
– decent size piece parmesan
– flat leaf parsley
– whole lemon
– salt & pepper
– slug of olive oil
Optional – single cream/smoked salmon
This is so so so so so quick, easy & on the table in 10 minutes! Feels like cooking from scratch. But also feels like a cheat it’s so yummy ! When I get in from work, I really just want to be sat down, relaxing with a plate of something tasty as soon as possible.
Warm some olive oil in a large frying pan. Slice your mushrooms, olives, onion & garlic & get them in there on a medium heat to cook down & start getting to know each other. Pop the tagliatelle into a pan of boiling, salted water to cook…… Keep your eye on it and remove from heat, drain & hold in a little of the cooking water, with the lid on once done. Keep an eye on your mushroom mix, keep it moving & let it sweat down, probably for about 10-15 mins. At the same time (because we can juggle all this right?)………Grate as much parmesan as you think you can stand & chop your parsley.
Time to get it all together!
Add the pasta with a little of its water to the frying pan with the mushrooms, onions, garlic, olives. Shake, stir & shimmy it until it’s all totally combined. Sprinkle with the majority of the creamy gorgeous parmesan & parsley then shimmy the pan again, stir & mix & toss around until coated.
If you want to add cream, now’s the time! As much or as little as you want.
You could also add quark or hemp yoghurt as an alternative. If you fancy a little something more, add strips of smoked salmon.
Plate it up & pile it high………..squeeze of lemon, salt, pepper, parsley again, more parmesan obviously & tuck in !
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