Tagliatelle with Wild Mushrooms

Gennaro was taught to forage for mushrooms at an early age in Italy, and to this day loves to cook pasta dishes with mushrooms! This dish can also be made with wild or cultivated mushrooms like dried porcini, which is easy to source from delis and supermarkets. Recipe credit: Gennaro Contaldo Photo credit: Bertolli
Prep Time 5 minutes
Cook Time 10 minutes


  • 400 gr tagliatelle fresh or dried
  • 50 gr Bertolli with Butter
  • 2 x garlic cloves finely sliced
  • ½ red chilli optional, finely sliced
  • 400 gr mixed wild or cultivated mushrooms
  • 120 ml hot vegetable stock
  • Bunch of flat-leaf parsley roughly chopped


  1. Bring a large saucepan of slightly salted water to the boil.
  2. Add the tagliatelle and cook until “al dente.”
  3. Meanwhile heat Bertolli with Butter in a large frying pan.
  4. Add garlic and chilli and cook on low heat until softened.
  5. Increase the heat, add mushrooms and stir fry for a minute.
  6. Add stock and continue to cook for 3-4 minutes on a medium heat until the mushrooms are cooked through and the liquid has evaporated slightly. Stir in the parsley.
  7. Drain the pasta, add to the sauce with an extra knob of Bertolli with Butter and mix well.
  8. Serve immediately.