Creamy Garlic & Mushroom Tagliatelle

Creamy Garlic & Mushroom Tagliatelle

Creamy Garlic & Mushroom Tagliatelle

Prep Time
5 Minutes
Cook Time
20 Minutes
Delicious tagliatelle combined with crispy fried bacon, rocket leaves and pine nuts, tossed together in a rich and creamy mushroom and garlic sauce. A delicious and nutritious meal for all the family to enjoy.
  • 325 gram (11 ounce) tagliatelle

  • 1 bag rocket leaves

  • 50 gram (2 ounce) pine nuts, toasted

  • 250 gram (9 ounce) smoked or unsmoked bacon, sliced

  • 1 sachet Garlic Mushroom 38 Cream Sauce

  • 300 millilitre (½ pint) semi-skimmed milk

  • Schwartz Black Pepper to season


  • 1 Cook the tagliatelle according to the packet instructions. Drain, return to the pan and toss in the rocket and pine nuts.
  • 2 Meanwhile, fry the bacon for 6-7 minutes, until crispy. Drain any excess liquid. Stir into the pasta.
  • 3 Blend the sachet contents with the milk and bring to the boil, stirring continuously. Reduce the heat and simmer for 1-2 minutes.
  • 4 Pour the sauce over the pasta and toss together gently. Garnish with Black Pepper and serve immediately.