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Tagliatelle with Wild Mushrooms |
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Serves 4
· 225g (8oz) dry weight tagliatelle · 50g (2oz) dried wild mushrooms · 1 shallot, finely chopped · 300ml (½ pint) vegetable stock · 2 teaspoons Dijon mustard · 2-3 tablespoons low fat natural yoghurt · 1 tablespoon chopped fresh thyme · 1 tablespoon chopped fresh dill · Salt and freshly ground black pepper
Wash the mushrooms well and place in a saucepan with the shallot, stock and thyme. Bring to the boil. Reduce the heat, cover, and simmer for 20 minutes.
Meanwhile, cook the tagliatelle in boiling salted water until tender. Drain.
Add the mustard to the mushroom mixture, remove from the heat, then stir in the yoghurt and dill. Season well and serve with the cooked pasta.
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