Garlic and Mushroom Tagliatelle

Nutrition per serving

Calories617 kcal
Protein21.1 g
Carbs100.2 g
Fats16.8 g
Saturated Fat6.9 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat0.6 g
Sugars5.9 g
Fiber4.4 g
Sodium14 mg

Ingredients

Red Onion
Garlic
White or chestnut mushrooms
Lemon
Tagliatelle Pasta
Creme Fraiche
Fresh Thyme
Olive Oil
Preparations
1. Peel/finely chop the red onion into 1cm pieces.

2. Peel/finely chop the garlic.

3. Thinly slice the chestnut mushrooms.

4. Remove the leaves from the thyme sprigs.

5. Grate the zest from a quarter of a lemon.

Cooking Instructions
1. Cook the pasta in lightly salted boiling water according to package instructions until al dente. Reserve a few tbsp of the pasta water before draining.

2. In a frying pan, heat a tsp of oil over medium heat. Add the onions and cook for a few minutes until softened. Stir in the garlic and thyme leaves and continue to cook for a minute.

3. Add the mushrooms to the pan along with the lemon zest and a pinch of salt and pepper. Continue to cook for 3-4 minutes until the mushrooms have softened. Reduce the heat to low, then stir in the crème fraiche with a squeeze of lemon juice, a few tbsp of the pasta water and a pinch of black pepper. Gently cook for a minute and remove the pan from heat.

4. Add the drained pasta to the sauce and gently stir to coat.

5. Serve in a bowl immediately.