Wild Mushroom Tagliatelle

 Wild Mushroom Tagliatelle

What you’ll need

  • 250 grams tagliatelle pasta
  • 250 grams chestnut mushrooms
  • 150 grams wild mushrooms
  • 20 grams of dried mushrooms
  • 50 grams soaked raw cashew nuts (soak in hot water for 1-2 hours)
  • Half a small cauliflower
  • 3 tablespoons nutritional yeast
  • 3 garlic cloves
  • 1 sprig rosemary, chopped
  • 2 sprigs fresh thyme, leaves picked
  • Small bunch parsley, chopped
  • Small bunch of chives, snipped
  • Salt and pepper
  • 1 tablespoon olive oil


    1. First, boil the kettle and soak the dried mushrooms in 200ml hot water for 15 mins.
    2. Cut the cauliflower into florets and place in a steamer with 1 garlic clove. Steam till soft and tender.
    3. Put the soaked cashews, steamed cauliflower, nutritional yeast, garlic clove and dried mushroom water in a blender with a good pinch of salt and blend until it’s a smooth double cream consistency.
    4. Slice the chestnut mushrooms and mince the 2 remaining garlic cloves. Fry in olive oil over a medium heat till all the liquid has reduced from the mushrooms. Then add in the wild mushrooms, the hydrated dried mushrooms  and the thyme, rosemary and chives.
    5. Add the cauliflower cream to the mushroom mix and stir to combine. Season with black pepper and keep on a low heat
    6. Boil the tagliatelle in a large pot of salted water for 10-12 mins or until perfectly al-dente.
    7. Transfer the tagliatelle to the mushroom sauce mixture, turn up the heat and toss the pasta in the sauce. Add a final flourish of chopped parsley and serve.

    Goes great with a big glass of Oliver Zeter Pinot Noir

    (serves 2)