The Creamiest Mushroom Tagliatelle

August 7, 2019
by Amanda Li Our Recipes

    This creamy tagliatelle is the thing pasta dreams are made of!

    Long day? Too tired to cook? We know the feeling. With a 20-min cook time, this deliciously simple dish is the perfect recipe if you’re in a hurry to get dinner on the table.

    Mushroom Tagliatelle with Stroganoff Sauce and Broccoli


    • 1 Head of Broccoli
    • 1 Medium Onion
    • 200g Tagliatelle
    • 1.5 Tsp Paprika
    • 250g Mushrooms
    • 1/2 Lemon
    • 2 Tbsp Ketchup
    • 3 Tbsp Sour Cream
    • 1 Tbsp Worchester
    • 75ml Water


    1. Cut the broccoli into bite-sized pieces.  Thinly slice the mushrooms. Halve, peel and finely chop the onion. Zest the lemon. Put a large saucepan of water with a pinch of salt on to boil for the pasta.
    2. Heat a drizzle of oil in a frying pan over high heat. Add the mushrooms and a pinch of salt and fry until browned, stirring occasionally, 5 mins. TIP: You don’t want to overcrowd the pan as the mushrooms will sweat. Do this in batches if you need to.
    3. Add the tagliatelle to the pan of boiling water. After 3 mins, add the broccoli to the same pan. Cook for a further 3-4 mins, until the broccoli and pasta are both cooked, then drain in a colander.
    4. Once the onion has softened, turn the heat to low. Add the ketchup, paprika, water,  a squeeze of lemon juice, a pinch of lemon zest and the Worcester sauce. Stir and cook for a few mins to thicken up. Add salt and pepper to taste. When there is only a little liquid left, add the sour cream and give everything a good stir.
    5. Toss the pasta and broccoli into the sauce. Serve the pasta in bowls. Bon Appétit!

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