Tagliatelle with Mushrooms, Chestnuts & Chives

  • Preparation:10 minutes
  • Servings:4 people
  • Category:
  • Cook Time:20 minutes
  • Course:
  • Occasion:
  • 500g baby mushrooms
  • 180g chestnuts (roughly chopped) 
  • 2 tbsps capers 
  • 3 garlic cloves, crushed 
  • 50g softened butter
  • For the sauce

  • 1 lemon, juice and rind 
  • 1 small pack chives, chopped 
  • 50g grated Parmesan (or similar) 
  • 2 tbsps rapeseed oil 
  • For the pasta: 

  • 1 large courgette, spiralized 
  • 320g dried tagliatelle
  • Preheat the oven to 240°C/Fan 220°C/ Gas 9. In a roasting tin, mix the mushrooms and chestnuts with the capers, garlic, butter, salt and pepper. Place in the oven for 20 minutes, covered, taking out half way to stir.
  • Mix the sauce ingredients together and season.
  • Bring salted water to the boil and cook the tagliatelle until soft. Drain, but keep some pasta water to loosen the sauce.
  • Heat the rapeseed oil in a pan and add the courgette noodles. Cook until softened. 5. Add the pasta to the sauce and the courgetti. Serve with the mushrooms, chives and Parmesan shavings.
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