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Mushroom Tagliatelle

with Beef Bone Broth Concentrate
recipe-difficulty
Easy peasy
recipe-serves
4
ready-in
20 minutes
Mushroom Tagliatelle

For all the mushy lovers this pasta is a real fun-guy. With a delicious meaty, umami flavour balanced with fragrant herbs and ever so light silky pasta, this dish will be an absolute crowd pleaser around any dinner table. The best part is it’s so simple to make, and you get plenty of nutrition from the Beef Bone Broth Concentrate supporting immunity, bone strength and gut wellbeing.

Main Meals
Italian inspired
Pantry Items
View in metric

1 tbsp Beef Bone Broth Concentrate Natural Beef

2 servings of pasta of choice

1 lb mixed mushrooms

1 leek, thinly sliced

3 garlic cloves, minced

2 tbsp of thyme & sage

1 tbsp chili flakes

3 tbsp butter

Extra-virgin olive oil

Parmesan cheese, for serving

Salt and pepper

½ cup white wine

  1. Heat 1 tbsp olive oil in a large fry pan over medium heat. Add the mushrooms in batches, cook until browned.
  2. Once the mushrooms have browned, push them to the side, add another tbsp of olive oil to the pan. Add the leek, garlic, and butter to the pan. Sauté until softened. Add ½ cup of white wine, 1 tbsp of Beef Bone Broth Concentrate to deglaze the pan.
  3. Mix everything together. Add herbs and chili flakes, cook for 1-2 mins until fragrant.
  4. Season everything with salt and pepper and continue cooking the mushrooms.
  5. Meanwhile, cook pasta until al dente.
  6. Add the pasta to the mushroom pan. Add a splash of pasta water and stir to thicken. Taste and season.
  7. Serve into bowls and top with parmesan cheese, sage, and thyme.