Creamy Corn and Mushroom Tagliatelle


225 g/8 oz/1/2 tagliatelle
15 g/1/2 oz/1/2 tbsp butter or margarine
1 onion, chopped
1 garlic clove, crushed
100 g/4 oz/1 mushrooms, sliced
30 ml/1/2 tbsp sweetcorn (corn)
150 ml/1/2 pt/1/2 cup single (light) cream Salt and freshly ground black pepper Pinch of dried mixed herbs Crusty bread Green salad

Cook the pasta according to the packet directions. Drain. Meanwhile, melt the butter or margarine and fry (saute) the onion, garlic and mushrooms for 5 minutes until soft. Stir in the pasta, sweetcorn and cream and heat through. Season to taste with salt, pepper and herbs. Serve with crusty bread and a green salad.

Creamy Corn and Mushroom Tagliatelle

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