Wow! Creamy forest pasta

If it’s chilly outside, you’ve had a long day and come home to hungry faces, then this is what you should make: a big-flavoured, comforting pasta that is so stress-free you’ll be dancing while you make it (something you should definitely do!.



600g fresh Tagliatelle

60g toasted hazelnuts roughly chopped


1 tbsp olive oil

1 tbsp butter

400g mixed wild mushrooms, sliced

2 cloves of garlic, crushed

1 tbsp chopped rosemary and additional to serve

100ml white wine

200g full-fat crème fraîche

sea salt and freshly ground pepper

  • In a large saucepan with a heavy bottom, heat the butter and oil on high heat. Stir in the mushrooms and fry for four minutes.
  • While the mushrooms are cooking, heat the boiling water to boil and cook the tagliatelle according the packet instructions. Drain the mushrooms and save a few tablespoons cooking water.
  • Once the mushrooms have become golden brown, add the rosemary and garlic to the pan and fry for about 30 seconds. Turn down the heat to medium and add the white wine. Cook for another minute, stirring constantly, until the wine is reduced. Fold through the crème fraîche, season with salt and pepper and simmer for 2 minutes.
  • Return the tagliatelle in the large saucepan. Add the reserved pasta cooking liquid and the mushroom sauce to the saucepan. Mix well and serve with the hazelnuts and chopped rosemary.

TIP Supermarkets often sell punnets of mixed wild mushrooms, but if you can’t find these then any combination of chestnut, oyster, portobello or fresh shiitake mushrooms works well.