Angelo’s Porcini Mushroom Tagliatelle with chilli and mushrooms by Natasha Petrova
375g Angelo’s Porcini mushroom tagliatelle
3 Portobello mushrooms
2 fresh chilies
1 garlic clove
½ tsp pink salt
1 large onion
1 ltr Barambah milk and cream
2 tbsp olive oil
½ bunch coriander
½ bunch parsley
1 tbsp lime chilies spice
Heat a large pan of milk until boiling and add three tablespoons of Barambah cream and ½ teaspoon of pink salt, mixing thoroughly.
Cook pasta in milk (6-7 minutes) and drain.
Meanwhile, on the frying pan heat the oil over a medium heat. Add chilli, lime chilli spice and garlic, then cook, stirring for 30 seconds until fragrant. Add chopped tomatoes, mushrooms, onion and capsicum.
Add all those ingredients to the cooked pasta and toss to combine. Stir through coriander and parsley and finally sprinkle some chilli and olive oil on top. Serve in large bowls.
Natasha is one of our Feature Foodies. Read about her food story here.
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