Creamy Tagliatelle with Brussels Sprouts and Mushrooms

by Sarah
Creamy Tagliatelle with Sprouts and Mushrooms

Well, slowly but surely I am catching up with my recipes – you would be amazed how much time effort it can be trying to remember my tweaks!  I most certainly won’t get into this state again!

Sprouts are a love/hate thing for most people, and I am on the love side.  So when it starts drawing near to the end of the season, I like to make sure that I get my fix before I have to wait until the winter months again.  Here is a simple and tasty meal that uses sprouts in a different way – believe it or not, they go with more than roast dinners!

Creamy Tagliatelle with Brussels Sprouts and Mushrooms

Creamy Tagliatelle with Sprouts and Mushrooms  Ingredients:

350g fresh tagliatelle

1 tbsp olive oil

250g mixed mushrooms, chestnut, button, oyster etc, sliced

3 cloves of garlic, crushed

300g brussels sprouts, sliced

250ml vegetarian white wine

500ml oat/soya/dairy milk (I used oat milk)

2 tbsp plain flour

pinch of salt

grated vegetarian Parmesan style cheese

fresh herb salad


Heat the oil in a large pan and add the mushrooms and Brussels sprouts

Fry, stirring often for around 10 minutes until the mushrooms have released their juies

Crush in the garlic and stir through, coking for around 20-30 seconds

Add the wine and cook stirring until it has reduced by over half (about 2 minutes or so on high)

Whisk the milk and flour in a jug until fully blended and smooth, pour into the mushroom mixture and season

Cook, stirring regularly, while the sauce thickens

Meanwhile, cook the tagliatelle according to packet instructions, drain

Stir the grated Parmesan style cheese into the sauce and stir until melted

Add the pasta to the sauce and toss gently to combine

Serve in a bowl and sprinkle with fresh ground pepper and grated Parmesan style cheese and some fresh herb salad leaves

You may also like

Leave a Comment