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.

Ingredients

PANTRY ITEMS

2 servings of pasta of choice

450 g mixed mushrooms

1 leek, thinly sliced

3 garlic cloves, minced

2 tbsp of thyme & sage

1 tbsp chilli flakes

3 tbsp butter

Extra-virgin olive oil

Parmesan cheese, for serving

Salt and pepper

½ cup white wine

NUTRA ORGANICS PRODUCTS

1 Tbsp Beef Bone Broth Concentrate Natural Beef

Method

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