Creamy Mushroom tagliatelle

For 4 people


  • 300g of Tagliatelle

  • 250g of button mushrooms (or other mushrooms according to the season or your taste)

  • 150g of Nutty Bay Cashew Delight Garlic (about 3 tablespoons)

  • 10cl of water (or wine)

  • 2 tablespoons of vegetable oil

  • 2 cloves of garlic

  • Parsley

  • Salt, pepper



  • Wash and dry the mushrooms, then slice them.

  • Peel the garlic and crush it.

  • Wash the parsley then chop it.

  • Mix the garlic, parsley and a tablespoon of oil to make a persillade.

  • Cook the tagliatelle in salted water. Cook “al dente”.

  • While the pastas are cooking, fry the mushrooms in a hot frying pan at medium heat, when the mushrooms start to get coloured, deglaze with water (or wine).

  • When the water (or wine) simmers, add your Nutty Bay Cashew Delight Garlic and stir until the texture is creamy.

  • Add the parsley, salt and pepper and reduce for a few minutes over low heat.

  • When the pastas are cooked, drain them and pour into the pan to coat them with the resulting sauce.

  • Serve immediately.

Enjoy !

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Pumpkin Risotto 

Creamy cabbage and butternut gratin

Veggie tartar

Spinach and Nut Pancakes