- 1 tbsp olive oil
- Knob butter
- 250g chestnut mushrooms, sliced
- 2 garlic cloves, finely chopped
- 5 sprigs thyme, leaves only
- 300g dried linguine or tagliatelle pasta
- 200g kale
- 2 eggs
- 150ml single cream
- 50g Parmesan, finely grated, plus extra to serve
- 200g Taleggio cheese (or Brie, Camembert or Gorgonzola for fans of blue cheese), cut into small cubes
- Heat the oil and butter in a large nonstick frying pan. Add the mushrooms, season and then fry over a high heat, stirring occasionally, for 8-10 mins until tender and golden. Add the garlic and thyme and stir-fry for 2 mins. Remove from the heat and set aside.
- Bring a large pan of water to the boil. Add the linguine or tagliatelle and cook according to the pack instructions until al dente.
- Put the kale in a large bowl and cover with boiling water, set side for 5 mins, then drain well and add to the pan with the mushrooms; season to taste, and mix well.
- In a jug, whisk together the eggs, cream and Parmesan along with a little seasoning.
- Check the pasta is al dente and then drain, reserving a couple of tablespoons of the cooking water. Return the pasta to the pan along with the reserved cooking water. Over a very low heat, add the creamy egg mixture and the cheese, tossing the pasta continuously for a couple of mins. Add the mushrooms and kale and toss again.
- Divide the pasta between 4 bowls and sprinkle with extra Parmesan, if you like
Recipe courtesy of Tesco.
For more tasty pasta dishes, click here.
To make this recipe vegetarian, swap the Parmesan for a vegetarian hard cheese and check the packaging of any other cheese used.