Wild mushroom tagliatelle

Pasta doesn't come much faster than Gennaro Contaldo's fabulous flavour-packed tagliatelle, teeming with wild mushrooms and hinting of chilli
By Gennaro Contaldo
Wild mushroom tagliatelle
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy



  • 400 g fresh tagliatelle
  • 4 tbsp olive oil
  • 3 clove garlic, roughly chopped
  • 1 small chilli, oughly chopped
  • 500 g wild mushrooms, cleaned and halved
  • 500 ml vegetable stock
  • handful of parsley, finely chopped, to garnish


1. To cook the pasta, place a pan of salted water over a high heat, bring to the boil. Add the pasta to the pan and cook until al dente.

2. Heat the oil in a frying pan over a medium heat; add the garlic, chilli and mushrooms and fry for 2-3 minutes.

3. Add the stock and simmer for 30 seconds.

4. Drain the pasta, stir in the mushroom sauce and serve immediately, garnished with a sprinkling of chopped parsley.

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