Creamy mushroom tagliatelle

Mon, 30th Mar 2015

My creamy mushroom tagliatelle is an indulgent meal and great as a meatless option for a main course. This dish looks elegant but it’s really easy to throw together. It only has a few ingredients, all simple and full of flavour and texture. What really gives this dish a kick though is the secret ingredient- my wholegrain mustard with horseradish. Take your time to brown the mushrooms and the rest comes together quite easily.


  • Tagliatelle or similar pasta (enough for 2 servings)
  • 16 oz (450g) mixed mushrooms (sliced)
  • ½ cup heavy cream
  • ¼ cup white wine
  • 2 tbsp Considered wholegrain mustard with horseradish
  • 1 tsp dried tarragon (or 2 tsp fresh chopped tarragon)
  • ½ cup freshly grated Parmesan cheese
  • 2 tbsp olive oil
  • Salt and freshly ground pepper to taste


  1. 1. Bring a large pot of water to the boil, salt well and add pasta. Cook according to cooking instructions
  2. 2. Sauté the mushrooms until nice and golden.
  3. 3. Add the wine and allow simmering until wine reduces by half.
  4. 4. Add the mustard and tarragon. Stir well to combine.
  5. 5. Reduce heat to medium-low. Add the cream, half of the grated Parmesan and salt and pepper to taste. Stir well to combine.
  6. 6. Pasta should be cooked through now (if not, remove pan from heat until the pasta is ready), keep 1 cup of boiling pasta water from the pot, then drain the pasta.
  7. 7. Add the pasta and about ⅓ of the pasta water previously set aside to the pan with the mushrooms and sauce.
  8. 8. Over a medium heat, toss the pasta in the sauce until the sauce thickens slightly and coats the pasta.
  9. 9. Serve garnished with the additional grated Parmesan in the pan, or dish up onto plates. Enjoy!

Helen James

Let me know if you make this and how you get on #consideredbyhj

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