Tagliatelle with Mixed Mushroom and Cream Sauce

5 from 4 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 384 kcal


  • 250 g Tagliatelle
  • 250 g Mixed mushrooms
  • 100 g Peas
  • 150 g Cooked ham
  • 200 g Cream
  • 1 bunch Flat leaf parsley
  • 2 tbsp Olive oil
  • Sea salt
  • Ground white pepper


  • Cook the pasta in salted water according to the instructions on the packet. Meanwhile, clean the mushrooms and cut into fine slices. Dice the ham and finely chop the parsley.
  • Put on a pan and fry the mushrooms in 2 tablespoons of olive oil. Season with a little salt from the mill and then add the peas and ham. Let it fry a little and pour on the cream. Bring to the boil briefly and simmer at a low temperature for about 2-3 minutes. Season to taste with salt and pepper. (A little tip, try the sauce with a noodle to see how much salt is actually needed)
  • Add the pasta and mix everything well. Sprinkle with the parsley and serve on deep pasta plates


Serving: 100gCalories: 384kcalCarbohydrates: 36.6gProtein: 7.2gFat: 23.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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