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Recipe downloaded from Angelo's Fresh Pasta Products website

Porcini Mushroom Tagliatelle with Smoked Salmon & Mushroom Cream Sauce

To Prep
To Cook


375g Angelo’s Porcini Tagliatelle
600ml Paul’s pure cream (don’t substitute for any other cream)
Small punnet of sliced Swiss brown mushrooms
Wood Smoked Huon Salmon – remove skin and break up into pieces (you’ll find it in the dip section of the Supermarket. The Huon brand is the best: don’t get anything else.)
½ red onion, sliced
Olive oil
A good bunch of chopped chives & parsley
Salt & Pepper to taste.
Freshly grated Parmesan cheese.


Cooking Pasta

Bring to the boil a large pot of salted water.  While the water is heating, start making the sauce.  Once the water comes to the boil, add the Porcini Tagliatelle and cook for 4-5 minutes, or until pasta is cooked to taste. Drain and add to your salmon & mushroom cream sauce.

Salmon & Mushroom cream sauce

Heat olive oil in a deep pan and add red onion. Once it starts to fry, add sliced mushrooms.  Cook mushrooms until they are soft and a nice caramel colour.

Add Paul’s pure cream to the mushroom and onion mixture and stir.  Allow the cream to boil, reduce the heat and continue to stir for 5-10 minutes, or until the sauce has thickened.

Add the salmon, stir through. After 1 minute, add the chopped chives & parsley, plus salt & pepper to taste.  Once pasta is ready, add to the sauce. Add grated parmesan cheese and mix.  Place in serving bowls and enjoy!

TIP: You will need to watch the cream and continue to stir, or it will boil over.

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