Creamy Ham and Mushroom Tagliatelle Recipe

Creamy ham and mushroom tagliatelle pasta with wholegrain mustard and fresh parsley.

Creamy Ham and Mushroom Tagliatelle Recipe

This wonderful creamy ham and mushroom tagliatelle recipe rocks a wonderful creme fraiche and wholegrain mustard sauce and will go from your fridge to your table in well under 30 minutes!

Course Main Course

Cuisine European

Keyword creamy pasta with ham, ham and mushroom pasta, ham and mushroom tagliatelle

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 665kcal

Author Brian Jones

Ingredients

100 g Thick-Cut ham 4oz
2 tablespoon Olive Oil
2 Garlic Cloves
1 Small-Medium Shallot 35g
125 g Small Button Mushrooms 1 Cup
75 ml Vegetable Stock ⅓ Cup
1-2 tablespoon Wholegrain Mustard
75 g Creme Fraiche ¼ Cup + 1 tablespoon
175 g Dried Tagliatelle 6oz
Salt for Boiling Pasta plus a pinch to season the mushrooms
20 g Parsley ½ Cup

Instructions

Place a 20cm or 8" pan of well-salted water on the stove to boil. I use 1½ teaspoons of water for a pan this size.
Cut the ham into strips 2-3mm (⅛") thick.
Peel the shallot and dice it as finely as you can.
Peel the garlic cloves and mash them to a paste.
Clean and cut the mushrooms into 2-3mm (⅛") thick slices.
Chop the parsley as finely as you can.
Heat a 30cm or 12" frying pan (not nonstick if possible) over a medium-high heat, and when it is hot, add the olive oil.
Throw in the shallots and cook for 60-90 seconds or until they become translucent.
Add the mushrooms and a pinch of salt, then cook for 4-5 minutes, stirring regularly.
Now is a good time to add the tagliatelle to the water to cook. This is if you are using dried pasta that takes 9-10 minutes; if you are using fresh pasta, leave it until later.
Add the garlic paste and cook for another minute or so, again stirring regularly.
Pour in the vegetable stock, mustard (to taste) and creme fraiche, then return the heat to low and cook until the pasta is ready, which will take another minute or 2 if your timing is right.
Drain the pasta, reserving around 75ml (⅓ Cup) of the cooking water.
Add the drained pasta to the mushroom sauce and the strips of ham and stir, adding as much pasta water as is needed to form a nice, silky coating.
Stir through the parsley, leaving a little for garnish and serve.

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