I tried out this recipe for the first time this week and – oh my goodness – it’s just too good NOT to share. With two packs of mushrooms in my fridge and packet of pasta in the cupboard I was struggling to come up with idea for my midweek dinner. That is, until I stumbled across Gennaro’s recipe on the Bertolli site. Garlic? Check! Parsley? Check! Vegetable stock? Check! Yes, I had everything I needed to make this meal and I was going to give it a go. Here’s how I got on…Having picked up a pack of Bertolli with Butter for the first time ever (it was on offer in Asda last week) I was pleased when I found out that the brand have collaborated with Gennaro Contaldo to create a collection of pasta recipes. My favourite meal in the world is anything containing pasta and my favourite chef of all time is Gennaro. Here’s a photo of me tickling him when we met at Jimmy’s Farm Sausage Festival last year! What a lovely guy – and a seriously talented chef to boot. So of course I was drawn straight to the recipe section on the Bertolli website and wanted to find out which of Gennaro’s delicious Italian recipes I could recreate at home.
Having overloaded on mushrooms during my weekly shop – I’d bought button mushrooms and a punnet of normal mushrooms too – I wanted to use them up while they were still really fresh. Honestly, there’s probably no better way to use up mushrooms than with Gennaro’s tagliatelle recipe with garlic mushrooms. The addition of Bertolli with Butter creates a really silky sauce – it’s buttery and smooth yet has a distinctive taste of olive-oil, resulting in a very Italian-tasting dish. Here’s how to make it:
Ingredients (serves 4):
- 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 mushrooms
- 120 ml hot vegetable stock
- Chopped fresh flat-leaf parsley
- Add the tagliatelle to a large saucepan of boiling water and cook until “al dente.” Gennaro’s tip is to use lightly salted water.
- Heat Bertolli with Butter in a large frying pan and add the garlic (and optional chilli, if using).
- Increase the heat, add mushrooms and stir fry for a minute.
- Add the vegetable 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.
- Stir in the parsley.
- Drain the pasta and stir into the mushrooms and sauce, then adding an extra knob of Bertolli with Butter.
I added my own twist to the recipe with one final step; I sprinkled over some crispy pieces of grilled bacon. I had some locally-sourced smoked bacon in the fridge so wanted to add this to the meal for extra saltiness. You could use diced pancetta instead if you have it, which would punch-up the Italian-ness of the recipe. The smoked meat tastes great with the mushrooms and turns this dish from a vegetarian option into something that my husband will happily eat! It took only 15 minutes to cook and couldn’t have been more delicious.Tonight I’m planning to try out the Italian-inspired Parpadelle Primavera recipe (yes, the parpadelle pasta was another product on offer this week in Tesco – I’m always on the hunt for a bargain!). I think you can probably tell how excited I am to have discovered the collection of pasta recipes on the Bertolli website. That’s where most of my main meals will be coming for over the next few weeks, I’m sure!Let me know if you have a go at making this recipe yourself by leaving me a comment below and please send me your own ideas for adding a ‘twist’ to this classic recipe with some extra ingredients. I’d love to hear from you so please tweet me with photos of your dinner creations to @Cassiefairy.
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