Mushroom Pasta with Creamy Pepper Sauce

Mushroom Pasta with Creamy Pepper Sauce

Mushroom Pasta with Creamy Pepper Sauce

Prep Time
5 Minutes
Cook Time
10 Minutes

A quick and easy pasta dish, packed with delicious mushrooms and ready in under 15 minute.

  • 1 tablespoon olive oil

  • 250 grams (9 ounces) chestnut mushrooms, sliced

  • 1 pack Creamy Peppercorn Sauce

  • 300 millilitres (10 fluid ounce) semi-skimmed milk

  • 300 grams (10 ounces) dried tagliatelle

Key Products
Creamy Peppercorn Sauce

Product Information

£ 1.50/unit,170g


  • 1 Heat the oil in a non-stick frying pan. Fry the mushrooms for 5-8 minutes, stirring regularly until browned.
  • 2 Mix the Schwartz Creamy Pepper Sauce sachet with the milk in a small saucepan. Bring to the boil gently, stirring continuously. Simmer for 1-2 minutes until the sauce is smooth and thickened.
  • 3 Meanwhile, bring a large pan of salted water to the boil and cook the tagliatelle according to packet instructions. Drain and return to the pan. Stir through the mushrooms and sauce.

Nutritional Information

Typical Values Amount
Energy 367 kcal / 1534 kJ
TotalFat 6.8g 10%
SaturatedFat 1.6g 8%
Salt 0.7g 12%
Carbohydrates 60.4g
Fiber 3.6g
Protein 14.7g
Sugar 5g 6%