Mushroom Tagliatelle with Olive Oil and Garlic

A simple and elegant weeknight pasta meal that comes together in 15 minutes and uses just 5 ingredients! Portobello mushrooms and tagliatelle are surrounded by rich olive oil, garlic and fresh herbs to make this easy pasta dish full of flavour.
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4 large serves
Author Sally


  • 250 grams egg tagliatelle pasta*
  • 5 portobello mushrooms
  • 6-8 cloves garlic crushed
  • ½ teaspoon chili flakes
  • handful fresh parsley chopped
  • 1/2 cup reserved pasta water
  • olive oil
  • salt and pepper


  • Bring a large pot of salted water to the boil and cook pasta according to packet instructions. Reserve 1/2 cup of the cooking water.
  • While the pasta is cooking, heat two tablespoons of olive oil in a large frying pan over high heat. Slice the mushrooms and add them to the oil, stirring regularly with a wooden spoon until the mushrooms cook down. They should be soft and brown and reduced in size by about a third.
  • Add garlic, chilli flakes and continue cooking. Drain pasta and add the cooked pasta and fresh parsley to the mushroom mixture. Drizzle about 2 tablespoons of olive oil over pasta and toss to combine. Add the reserved pasta water, a little at a time until the pasta is covered with a thin coating of the sauce. Season with salt and pepper to taste and serve garnished with more fresh parsley.


*I use and love the Barilla Egg Pasta range as the taste is the closest to fresh that I have found. 
Vegan Option: As I use an egg pasta, this dish is not vegan. If you need it to be, make sure to choose a pasta that is vegan.
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