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Tagliatelle Pasta Recipe with Garlic Mushrooms

This dish can also be made with wild or cultivated mushrooms like dried porcini, which is easy to source from delis and supermarkets.
  • 20 minutes
  • Prep time5 minutes
  • 4 portions
recipe image Tagliatelle Pasta Recipe with Garlic Mushrooms


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

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  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.