Creamy mushroom tagliatelle
13
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Smother ribbons of pasta with a creamy mushroom sauce for a mouth-watering meat-free meal.
Ingredients
Egg pasta
300 g, (tagliatelle)
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Mushrooms
200 g, thinly sliced
Reduced-fat evaporated milk
375 ml
Cornflour
1 tbs
Extra light sour cream
¼ cup(s), (60ml)
Fresh flat-leaf parsley
2 tbs, finely chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Cook the pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain and return pasta to pan.
2
Meanwhile, lightly spray a medium saucepan with oil and heat over medium heat. Add onion and cook, stirring, for 3–5 minutes or until softened. Add mushrooms and 1 tablespoon of water. Cook, stirring, for 2– 3 minutes or until mushrooms are tender. Add the garlic and cook for 30 seconds.
3
Blend ¼ cup (60ml) of the evaporated milk with the cornflour in a small bowl. Add remaining evaporated milk to mushroom mixture and stir until heated through. Stir in cornflour mixture. Cook, stirring, for 5 minutes until sauce boils and thickens. Add sour cream and stir until heated through.
4
Add mushroom mixture to the pasta and toss gently to combine. Serve seasoned with freshly ground black pepper and sprinkled with parsley.
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