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'Marry me' mushroom pasta

A dish of sundried tomato & mushroom pasta

'Marry me' mushroom pasta

Name: 'Marry me' mushroom pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 300g closed cup mushrooms (or any other kind); 2 tbsp olive oil; 180g tagliatelle nests (or any other dried pasta); 2 garlic cloves; 2 tbsp sundried tomato purée; 2 woody herb sprigs (such as thyme, rosemary or oregano); 200ml vegetable stock; 100ml double cream or mascarpone; ½ lemon juiced; 20g parmesan or vegetarian alternative

Anna Glover

Published: December 24, 2025 at 1:04 PM

Save recipe

Serves 2

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.8 out of 5.38 ratingsRate

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Enjoy tagliatelle with creamy sundried tomato mushrooms to make this easy midweek meal for two. Top with parmesan shavings to serve

High-fibre

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

300g closed cup mushrooms

(or any other kind)
2 tbsp olive oil
180g tagliatelle nests

(or any other dried pasta)
2 garlic cloves
2 tbsp sundried tomato purée
2 woody herb sprigs

(such as thyme, rosemary or oregano)
200ml vegetable stock
100ml double cream

or mascarpone
½ lemon

juiced
20g parmesan

or vegetarian alternative

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Nutrition: Per serving

kcal794
fat47g
saturates21g
carbs68g
sugars5g

low
fibre7g

high
protein20g
salt0.72g

low

Method

step 1

Finely slice the mushrooms. Heat the oil in a large frying pan over a medium heat and fry the mushrooms for 10 mins until all their water has evaporated. Season.
step 2

Bring a large pan of salted water to the boil and cook the pasta for 2 mins less than pack instructions.
step 3

Finely grate the garlic over the mushrooms and stir for 2 mins until fragrant. Stir in the tomato purée and cook for a minute. Finely chop the herbs, add with the stock, bring to a simmer for 5 mins until thickened slightly, then stir in the cream or mascarpone.
step 4

Drain the pasta, reserving a mugful of the cooking water. Add the lemon juice and grate in the parmesan, then toss with the pasta and enough of the reserved water to make the sauce to cling to it. Serve in shallow bowls.

Recipe from Good Food magazine, January 2026

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A star rating of 4.8 out of 5.38 ratings

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