Tagliatelle with mushrooms and goat’s cheese

An easy, but substantial dish. Use a good quality goat’s cheese. The result will be really rewarding!

(for 4 people)

500gr tagliatelle
1 tbsp olive oil
2 garlic cloves, finely chopped
250gr white mushrooms, finely chopped
1 glass of white wine
250ml chicken stock
150gr goat’s cheese, crumbled
salt & pepper 


  1. Lightly sautee the garlic in the olive oil, add the mushrooms and continue until they are soft.
  2. Add the stock, the wine and a little pepper, bring to the boil, and simmer while the pasta boils.
  3. Boil the pasta in plenty of salted water, accordin to the instructions on the packet.
  4. A little before the boiling time, drain the pasta and return to the pan. Add the stock – mushroom mixture, and the cheese and stir well.

Serve with some freshly ground black pepper and a glass of cold, fresh white wine.