Creamy Mushroom Tagliatelle
This wonderfully creamy dish is delightfully simple and quick to cook, making it the perfect midweek treat. Our recipe uses two different types of cheese; creamy cheddar as well as some rich parmesan for added decadence. And a shake of the Garlic Italian Schwartz seasoning will give this meal a true taste of the Mediterranean. While this dish contains delicious smoky bacon, you can just as easily make it vegetarian by switching the meat out for a few handfuls of fresh spinach and some chopped cherry tomatoes. Just be sure to finish off with a twist of ground black pepper before serving with a sprinkle of extra parmesan.
Ingredients
Preparation
Cook the tagliatelle in boiling, salted water until tender.
Meanwhile, melt 15 g (½ oz) butter in a large saucepan and gently fry the bacon and mushrooms for 3-4 minutes. Remove from the pan and reserve.
Melt the remaining butter in the pan, add the flour and cook for 1 minute, stirring. Blend in the milk and cream. Add the Perfect Shake Garlic Italian Special Blend, salt, Black Pepper, Parmesan cheese and Cheddar cheese. Bring to the boil, stirring. Add the cooked bacon and mushrooms and simmer gently for 2 minutes.
Drain and rinse the cooked tagliatelle and gently combine with the sauce. Serve immediately, sprinkle with extra Parmesan cheese if desired.
Comments
This was a very tasty and quick family meal. My only issue was that 4 tablespoons of the garlic Italian seasoning was too much.
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