tagliatelle with mushroom sauce

Having driven for 6 hours from Kent to Manchester I was in no mood to cook but having considered our options pizza, Thai, Chinese (all of which we have had very recently) I decided a quick, easy meal was called for.

Tagliatelle, mushrooms, garlic, garlic bread, Philadelphia cheese and  lovely crispy bacon - yep I could do something quick with these.

13 minutes to cook and only five minutes to prepare it was a winner before tasting.

Method

I fried some oak smoked bacon and set aside ready to add to the finished meal.

Oven on at 200 *C and a pan of boiling water on the stove.

Throw some garlic bread into the oven and at the same time add the tagliatelle to the boiling water - both ready in 10 minutes.

Slice the mushrooms thinly and 5 minutes into the cooking time add the mushrooms to a frying pan along with a little olive oil and 2 finely chopped cloves of garlic, stir and after 2 minutes add 2 - 3 tablespoons of Philadelphia cheese.

Stir cheese and add about 50ml of water with a quarter of a vegetable stock cube to thin the sauce.
10 minutes - Taste the tagliatelle for desired texture and check the garlic bread. Drain the pasta and remove and cut garlic bread.

I put the tagliatelle on the plate and added the sauce over the top (good way to control amounts). The bacon was cut up over the plate and ground black pepper added to taste.

(I also fried up a bit of quorn bacon for the veggie hubby and gave some raw mushrooms to my son who is a tiny bit wary of them at the moment)

Rating for tasting 10/10    Rating for ease of making 10/10

All three of us thought this was a great meal and very, very tasty. SURPRISINGLY Jacob (pickyeater) smooched his tagliatelle through his small portion of sauce and wolfed down the lot! WINNER