Tagliatelle Pasta Recipe with Garlic Mushrooms

  • Prep
    5 mins
  • Cook
    15 mins
  • Serves
  • Skill

This dish can also be made with wild or cultivated mushrooms like dried porcini, which is easy to source from delis and supermarkets.


  • 400 g tagliatelle -fresh or dried
  • 50 g Bertolli with Butter + extra knob
  • 2 garlic cloves, finely sliced
  • 1/2 red chilli, finely sliced (optional)
  • 400 g mixed wild mushrooms (or cultivated)
  • 120 ml hot vegetable stock
  • bunch of fresh flat-leaf parsley, roughly chopped


  1. Bring a large saucepan of water to the boil.
  2. Add the tagliatelle and cook until “al dente.” Tip: use lightly salted water to cook pasta in.
  3. Meanwhile heat Bertolli with Butter in a large frying pan. Add garlic and chilli and cook on low heat until softened.
  4. Increase the heat, add mushrooms and stir fry for a minute.
  5. Add stock and continue to cook for 3 – 4 minutes on a medium heat until the mushrooms are cooked through and the liquid has evaporated slightly.
  6. Stir in the parsley.
  7. Drain the pasta, add to the sauce with an extra knob of Bertolli with Butter and mix well.
  8. Serve immediately.