Recipe: Tasty Mushroom and blue cheese tagliatelle

Mushroom and blue cheese tagliatelle. Great recipe for Mushroom and blue cheese tagliatelle. My family doesn't go vegetarian very often, so when we do the dish has to be stepped up a notch. Adding a little blue cheese to the cream sauce gives it a hint of funk, elevating the dish from your basic mushroom pasta.

Bring a large pan of salted boiling water to the boil and cook the pasta according to the instructions on the packet. Heat half the oil in a large frying pan over a high heat. In a large frying pan saute the bacon, leeks, garlic and mushrooms. You can have Mushroom and blue cheese tagliatelle using 7 ingredients and 5 steps. Here is how you cook it.

Ingredients of Mushroom and blue cheese tagliatelle

1. It's 250 g of dried pappardelle noodles.
2. You need 450 g of mushrooms of your choice (I used buttons), thinly sliced.
3. You need 1 of medium shallot, finely chopped.
4. It's 3 cloves of garlic, finely chopped.
5. Prepare 1 cup of heavy cream.
6. It's 100 g of cambozola or gorgonzola.
7. It's Handful of fresh Italian parsley, chopped.

In a saucepan melt the cream cheese in milk, when mixed without lumps. To reheat, add a little cream or milk to the pan and gently stir the pasta until steaming hot. Refresh with salt and pepper and enjoy! Serve alongside cheesy garlic breadsticks and some roasted tomatoes. grated Parmesan cheese for serving; Arrange tagliatelle on pre-heated plates.

Mushroom and blue cheese tagliatelle instructions

1. Drop your noodles into a large pot of boiling salted water..
2. Add a good glug of olive oil to a large pan on medium-high heat. Add the mushrooms and let fry until they're soft and browned, about 5 minutes..
3. Add the shallot and garlic to the pan and continue frying about 2 minutes until fragrant..
4. Turn the pan down to low and add a ladleful of pasta cooking water to stop the frying. Add the cream and cheese. Stir until the cheese melts into the sauce. Add salt and freshly cracked black pepper to taste..
5. Once the pasta is cooked, drag the noodles into the pan of sauce. Sprinkle on the parsley and toss to coat..

Season the cream sauce with salt, pepper, and a little lemon juice, then pour over the pasta. Top with the mushroom mixture and garnish with plucked basil leaves. Season once again with pepper, and serve with freshly grated Parmesan cheese. One of the perfect condiments for tagliatelle are mushrooms. For this recipe we used a mix of mushrooms: portobello, porcini, chiodini, chantelle and cardoncelli.