Clodagh McKenna's creamy forest pasta - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Clodagh McKenna’ s creamy forest pasta By You Magazine - October 24, 2021 If it’s chilly outside, you’ve had a long day and come home to hungry faces, then this is what you should make: a big-flavoured, comforting pasta that is so stress-free you’ll be dancing while you make it (something you should definitely do!). Dora Kazmierak TAKES 10 MINUTES SERVES 4 600g fresh tagliatelle 60g toasted hazelnuts, roughly chopped FOR THE WILD MUSHROOM SAUCE 1 tbsp olive oil 1 tbsp butter 400g mixed wild mushrooms, sliced 2 garlic cloves, crushed 1 tbsp chopped rosemary, plus extra to serve 100ml white wine 200g full-fat crème fraîche Sea salt and freshly ground black pepper To make the wild mushroom sauce, heat the oil and butter in a large, heavy-bottomed pan over a high heat. Add the mushrooms and fry for 4 minutes. While the mushrooms are frying, cook the tagliatelle in a large saucepan of salted boiling water according to the packet instructions. Drain, reserving a couple of tablespoons of the cooking water. Once the mushrooms are nice and golden, add the garlic and rosemary and fry for 30 seconds until aromatic. Pour in the white wine and reduce the heat to medium. Cook for a further minute, stirring well, until the wine has reduced. Fold through the crème fraîche, season with salt and pepper and simmer for 2 minutes. Return the tagliatelle to the large saucepan. Add the reserved pasta cooking water and the mushroom sauce, mix well and serve with the hazelnuts scattered over the top and a sprinkling of chopped rosemary. TIP Supermarkets often sell punnets of mixed wild mushrooms, but if you can’t find these then any combination of chestnut, oyster, portobello or fresh shiitake mushrooms works well. Now buy Clodagh’ s book In Minutes by Clodagh McKenna will be published by Kyle Books on 28 October, price £20. To preorder a copy for £17 until 7 November, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved