Tagliatelle Wild Mix Mushroom Pasta

Tagliatelle Wild Mix Mushroom Pasta




  • 15g dried Tasty Chef Chopped Wild Mix Mushrooms
  • 1 red chilli pepper or any spicy red pepper
  • 1 clove garlic
  • 1 Roma tomato roughly chopped
  • 140g sliced fresh mushrooms or any combination of sliced button or oyster mushrooms
  • ½ cup/45g fresh parsley chopped
  • ½ cup/45g grated parmesan
  • 2 Tablespoons/ 28g unsalted butter
  • 200g Fresh Tagliatella pasta 200g or 270g dry pasta


1.Prep Water: Bring a large pot of heavily salted water to a boil, covered.

2.Soak: Submerge Tasty Chef Dried Wild Forrest Mix mushrooms in ½ cup of water and let soak, at least 20 minutes

3.Flavour Base: Thinly slice the pepper (seeds removed) and garlic. Heat oil in a large saute pan over medium heat. Add pepper and garlic, cooking until garlic begins to turn golden and is fragrant, about 3 minutes.

4.Veggies: Add tomato and mushrooms to the pan and cook until mushrooms have sweat out their moisture and are golden brown, 7 to 10 minutes.

5.Soaked Mushrooms: Soaked Tasty Chef Dried Wild Forrest Mix mushrooms, then add them to the pan along with the water they soaked in. Continue cooking until most of the liquid has evaporated, 3 to 5 minutes.

6.Finish Off: Stir in parsley, parmesan, and butter. Remove from heat and cover to keep warm. Taste and season with salt as needed.

7.Pasta: Add tagliatelle to the boiling water, uncovered, and cook according to instructions on package, 5 to 7 minutes.

8.Serve: Portion pasta into serving bowls, topping with mushroom mixture (or mix it all together and serve).