Ingredients

The following ingredients have 4 Servings
  • 6 tagliatelle pasta nests (reserve ½ cup of pasta water)
  • 12.35 ounces mushrooms (roughly chopped)
  • 1½-2 teaspoons cornstarch/cornflour
  • 2 heaped tablespoons fromage frais (fromage blanc, or low fat sour cream)
  • 2 tablespoons olive oil
  • fine sea salt and white pepper to taste
  • 1 bay leaf

Instruction

  • Cook the pasta with the bay leaf in salted water according to the packet instructions. Drain, reserving at least ½ cup of the water.  
  • In the meantime prepare the mushroom sauce. In a large pan heat up the oil, add the chopped mushrooms and fry over a high heat for about 5-6 minutes until golden brown. Stir occasionally.  
  • Add the corn flour and stir in to combine. Pour in about ½ cup of the water from cooking the pasta (the water can still be a little warm but not hot) and stir until the sauce thickens and starts bubbling up.
  • Remove from the heat, stir in the fromage frais to create a creamy smooth sauce and season to taste. Toss in the cooked pasta, adjust the seasoning, heat up again if needed and serve!