Mushroom, Sun Dried Tomato Tagliatelle

If you’re after a nice and easy bowl of comfort food this recipe is for you. It takes only 20 min to make and it is filled with rich and creamy flavours. It works the magic for lunch or dinner on a cold autumn day.

2 servings of tagliatelle (fettuccine, pappardelle, farfalle or fusilli etc. is fine as well)
10 medium size chestnut mushrooms, sliced
Generous knob of butter
6 tablespoons sun dried tomatoes, sliced thinly
10 Balsajo Black Garlic cloves, halved
300ml (1.3 cup) double cream
Salt & pepper to taste
Optional: Pinch of chilli flakes, thyme leaves (add those to cook with mushrooms)

To serve:

2 tablespoons fresh chives, chopped
Basil leaves
Parmesan cheese


First, set 2 servings of your choice of pasta to boil, as per instructions on packaging. I went with tagliatelle, but any pasta that’s ok to carry a bit of a chunkier sauce will be fine too.
In a frying pan start sweating mushrooms in butter until most of moisture has evaporated and mushrooms start to brown. Stir in sun dried tomatoes and allow them to cook together with the mushrooms for 2 minutes or so before following in with spinach.
As soon as the spinach has almost wilted down completely add black garlic and cream. Stir it all for a few minutes to allow the flavours to mingle and come together. Season the sauce with salt & pepper.
Drain the pasta, add it to the pan with the sauce, mix it all up well and serve with freshly grated Parmesan cheese, basil and chives.