Pasta, Noodles and Rice Recipes - Tagliatelle Brie Bake Recipe

Ingredients

Serve 6

• 15 g/1/2 oz butter

• 2 tablespoons olive oil

• 1/2 onion, sliced

• 1 garlic clove, crushed

• 125 g/4 oz button mushrooms, quartered

• 50-75 g/2-3 oz basil leaves, torn

• 500 g/1 lb tagliatelle

• 2 tablespoons freshly grated Parmesan cheese

• 2 x 400 g/13 oz cans chopped tomatoes

• 200 ml/7 fl oz crème fraiche

• 300 g/10 oz Brie, rinded and chopped

• 50 g/2 oz dolcelatte cheese, chopped

• salt and pepper

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Method:

1. Melt the butter with 1 tablespoon of the oil in a frying pan, add the onion and garlic, and fry for 5 minutes until softened.

2. Add the mushrooms and cook for 2 minutes. Stir in most of the basil. Season with salt and pepper, then remove from the heat.

3. Cook the pasta until al dente. Drain, return to the pan, season and toss in a little oil. Sprinkle a little Parmesan cheese into the pasta, if liked.

4. Drain the juice from the tomatoes into a bowl. Stir the tomatoes into the mushroom mixture and stir the crème fraiche into the tomato juice.

5. Add the mushroom mixture and the crème fraiche mixture to the pasta, toss, sprinkle with some basil and spoon into a buttered 1.8 liter/3 pint deep ovenproof dish.

6. Scatter the Brie and dolcelatte over the top and sprinkle with the remaining Parmesan and a few more basil leaves.

7. Cook in a preheated oven, 180°C (350°F), Gas Mark 4, for about 40 minutes.