Creamy Mushroom and Parmesan Pasta Recipe

  • 75g sliced exotic mushrooms (mix of seasonal mushrooms)
  • 4 spring onions, finely chopped
  • ½ chilli, finely chopped
  • 1 cup good quality vegetable stock
  • 1 cup fresh cream
  • 40g Parmesan, grated
  • 125g fresh tagliatelle
Directions Cook the pasta and fry the mushrooms, spring onions and chilli in a large pan over a high heat until golden. Add vegetable stock and allow to simmer for a couple of minutes. Add the cream and allow to cook until slightly thickened. When your pasta is cooked, drain and add to pasta sauce, tossing to ensure the pasta is properly covered. Season with salt and pepper and top with grated parmesan. Serve with torn Italian bread. Serves 2 For more information about Park Café, visit