Recipes > Mrs Bells Blue with Chestnut and Wild Mushroom Tagliatelle

Ingredients

• 100g Mrs Bells Blue cheese, diced
• 500g fresh pasta
• 300g wild rice
• 100g butter, diced
• 2 garlic cloves
• 1 glass white wine
• Handful of chopped parsley
• Handful of chives
• 30g parmesan shavings
• 150ml double cream
• 100g chestnuts, chopped

Instructions

1. For the mushroom sauce, pick through the mushrooms making sure they are clean.
2. Now slice them into halves, quarters or eights, leaving the stalks attached.
3. Heat half the butter in a large sauté pan, add the garlic and cook for 2 minutes without allowing it to colour.
4. Add the chopped chestnuts and mushrooms and cook for 3-5 minutes.
5. Add the wine and let the alcohol evaporate.
6. Add the cream and diced Mrs Bells Blue cheese and bring to the boil.
7. Season and take off the heat.
8. For the pasta, bring a large pan of salted water to the boil.
9. Add the pasta and cook for a couple of minutes until al dente (checking after a minute).
10. Drain well.
11. Add the pasta to the pan containing the mushrooms and toss together, stirring in the rest of the butter, chopped parsley and chives.
12. Sprinkle with parmesan and serve.