Tagliatelle with chiodini mushrooms and Nonno Nanni Fresco Spalmabile

 
Serves 4
  • - 2 tbsp basil leaves, finely chopped
  • - 3 tbsp Fresco Spalmabile Nonno Nanni
  • - 250g tagliatelle
  • - stock granules, made up to 300ml hot stock
  • - 300g fresh chiodini mushrooms, cleaned and cut into chunks
  • - 1 clove garlic, sliced
  • - 1 tbsp extra virgin olive oil

How to prepare:

Heat the oil in a pan and add the garlic and mushrooms. Cook on a high heat for 5 minutes, stirring. Add a little salt and the boiling stock, cover and cook until the stock has evaporated.

Bring 3 litres of salted water to the boil and cook the tagliatelle for 3 minutes until al dente, drain (reserving 3 tbsp cooking water) and return to the pan. Mix the cooking water with the Fresco Spalmabile Nonno Nanni and keep warm. Gently mix the pasta, Fresco Spalmabile Nonno Nanni and finely chopped basil.