Traditional recipes

Creamy harissa mushroom tagliatelle recipe

Creamy harissa mushroom tagliatelle recipe

  • Recipes
  • Dish type
  • Side dish
  • Sauce
  • Harissa

An easy to make creamy mushroom pasta meal with a kick! I made this meal using simple ingredients tat I had in the cupboard and fridge and it was a definite success.

9 people made this

IngredientsServes: 4

  • 350g tagliatelle or other preferred pasta
  • 1 tablespoon oil
  • 300g mushrooms, sliced into small cubes
  • 2 teaspoons harissa paste
  • 1 teaspoon ketchup
  • 200ml double cream
  • 200ml semi skimmed milk
  • dash hot pepper sauce
  • salt to taste
  • black pepper to taste
  • 1 tablespoon grated Cheddar cheese (optional)

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. Cook pasta in salted boiling water and cook according to packet instructions.
  2. Heat oil in a large pan over medium heat; add chopped mushrooms and fry for around 5 minutes.
  3. Stir harissa paste, ketchup, cream, milk, hot pepper sauce, salt and pepper into the mushrooms; simmer over low heat, stirring occasionally. If the sauce gets a little dry, add a dash more milk or water. Add grated cheese if using and stir well.
  4. When pasta is ready the mushroom mixture should be ready too. Drain pasta and serve with sauce on top. Enjoy!

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Luxuriously Creamy Chicken & Chorizo Tagliatelle

If you’re a regular visitor to my blog you’ve undoubtedly seen & hopefully tried my Gorgeous Chicken & Chorizo Risotto Recipe. Well the origins of that little tasty number lie here, I have made this dish a thousand times it is without doubt my most favourite invention ever & I adapted these particular flavours to fit around my popular risotto dish but the pasta version wins out every time. This is so simple to make I could do it with my eyes closed at this stage & it’s always welcomed with great enthusiasm in this household, I’m lucky if the chorizo makes it to the pot with little pickers! I successfully skinnied this up without losing any integrity of the original recipe, it is still generous in portion with plenty of chicken & chorizo per person at just 13 propoints or just 7 propoints on the filling & healthy plan (if using whole wheat pasta). This serves 4.

250g Chicken (approx 2 medium fillets)

250ml Avonmore Cooking Cream

Large Handful of Fresh Basil Leaves

200g Uncooked Tagliatelle

I like to get everything chopped & organised into separate small bowls before I start so you literally just add everything to the pot in stages making for a very easy peasy dinner, so chop your shallots finely, dice the chicken into bite size pieces, peel the skin off the chorizo and slice it finely, grate the parmesan & set these all aside in separate bowls. Heat a large saucepan over a medium heat & add the chorizo slices, you don’t need any spray oil for this as dry frying the chorizo is going to release the lovely chilli oil from the chorizo that you will use to cook the rest of the ingredients with. Watch the chorizo carefully stirring occasionally so it doesn’t catch & burn this will take about 3 minutes until all the oil starts releasing from the chorizo & it starts to brown slightly. Remove the chorizo from the pan to a bowl and set aside leaving the chorizo oil in the pan. Add the chicken pieces & cook for 8 to 10 minutes until the chicken is fully cooked through, it will go a lovely orangey colour from the chorizo oil & will have mountains of flavour from that gorgeous oil. Add in the shallots for the last 3 minutes or so whilst cooking the chicken so they soften. Add the crushed garlic to the pan & sauté for 30 seconds to a minute. Return the chorizo to the pan with the chicken & shallots & pour in the cooking cream. Season well with Salt & Black Pepper & stir for 5 or 6 minutes until the cream thickens into a sauce. Add a tiny bit of the pasta cooking water from the pot to loosen the sauce if it goes too thick. Add the grated parmesan & stir for a few seconds until melted. Just before serving chop the basil leaves & stir through the cream sauce. Drain your pasta & add the pasta to the sauce stirring well to coat all the tagliatelle with the mixture & ensure even coverage of chicken & chorizo pieces. Divide between four bowls/plates, top with basil & Enjoy!

Chicken pasta recipes

Combine two of the nation's favourite ingredients in comforting dishes, ideal for midweek family meals. You just can't go wrong with chicken pasta.

Chicken, squash & pesto lasagne

This alternative pasta bake is great for making in batches- assemble the layers of mascapone, chicken, basil and butternut then freeze or bake

Chicken & broccoli pasta bake

This dish can be assembled ready for baking a good few hours ahead - and it's all cooked in one pan

Chicken pasta bake

Enjoy this gooey cheese and chicken pasta bake for the ultimate weekday family dinner. Serve straight from the dish with a dressed green salad

Chicken & bacon pasta

Toss chicken and bacon with ribbons of tagliatelle in a deliciously creamy sauce to make this easy pasta dish. Serve with a green salad for an easy supper


Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Meanwhile, peel and finely slice the garlic. Place it in a large non-stick frying pan on a medium-high heat with ½ a tablespoon of olive oil, followed 1 minute later by the mushrooms, tearing up any larger ones. Season with sea salt and black pepper, and cook for 8 minutes, or until golden, tossing regularly. Toss the drained pasta into the mushroom pan with a splash of reserved cooking water. Finely grate in most of the Parmesan, stir in the crème fraîche, taste, season to perfection, and dish up, finishing with a final grating of Parmesan.

CALORIES 402kcal FAT 13g SAT FAT 5.7g PROTEIN 16.8g CARBS 58.1g SUGAR 3.7g SALT 0.8g FIBRE 3.6g

5 Ingredients by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited. Photographer: David Loftus.

Pork & Mushroom Pate

This takes a little effort but, trust me, it's worth it! Serve as a starter or at a party. Delicious on toast or crackers.

Serves 6-8 (as a starter) Approx 93p per person

Prep 40 minutes Cooking 1 hour

250g chestnut mushrooms, roughly chopped

2 tsp dijon mustard (or english mustard if you prefer just use sparingly!)

4 large slices of cooked thin ham (Lidl do a great one!)

Cook the onion & mushrooms in a little butter & oil for 5 minutes then add the garlic & herbs. Cook until soft but not browned. Allow to cool.

Meanwhile pre-heat the oven to 130Fan/150C/Gas2. Line a 2lb loaf tin with foil then the ham slices allowing them to overlap in the bottom. The ham should hang over the sides of the tin.

Once the onion & mushrooms have cooled place them in a food processor & blitz. If you don't have a food processor just chop as finely as you can with a sharp knife.

Put the pork mince into a large mixing bowl along with the onion & mushroom, the beaten egg, the cream, mustard & some salt & pepper. Mix together thoroughly with a wooden spoon.

Spoon the mixture into the prepared tin pressing down as you go so that there are no gaps. Fold the extra flaps of ham over the top.

Put some more foil over the tin & place in the oven for about 1hour 20 minutes taking the foil off for the last 20 minutes.

Remove from the oven & allow to cool. Once cooled place a chopping board or plate on the tin & flip it over. Carefully remove the tin & foil.

Allow the pate to cool completely then wrap in foil & chill in the fridge until ready to eat!

How to Make this Ottolenghi-Inspired Garlic Butter Tagliatelle with Maple Chipotle Shallots:

Begin by making the shallots. Place a large skillet over medium heat and add the 2 TBSP olive oil. When the oil is hot, add the thinly sliced shallots, maple syrup, chipotle powder (or adobo sauce), and salt + pepper to taste. Fry, stirring occasionally, for about 6 minutes. Break up the rings as they cook. Turn the heat down to low, and cook for 5 to 6 minutes more, until the shallots are deeply brown and caramelized. Transfer to a plate/dish temporarily, and set aside until needed (don’t wipe out the pan).

Prepare the pasta in salted water (like the sea!) according to package directions, reserving 1 cup of the starchy cooking water after cooking.

In the shallots skillet, add 1 more TBSP oil and the butter. Allow the butter to melt and add the garlic. Cook, stirring constantly, for about 45 seconds. Turn off the heat.

When the pasta has finished cooking, drain it (keep that extra cup of reserved water) and add it to the pan with the garlic butter. Add the chopped parsley, jalapenos, 1 TBSP pepper, and toss to mix. Still tossing, add in the parmesan and a little extra cooking water until a creamy, thicker sauce seems to form around the noodles. You might not need all of the cooking water, just fyi.

Plate the pasta and shower it with the shallots, followed by big dollops of ricotta. I like to finish with a drizzle of olive oil and a little more salt and pepper, but that’s totally optional.

If you like the looks of this (inspired by) Ottolenghi pasta with garlic butter and crispy maple chipotle shallots, you might also enjoy:


What ingredients are in this chorizo pasta?

You don't need many ingredients to make this creamy choriso pasta. Just pasta, chorizo, vegetables and and creme fraiche. I sometimes use spaghetti and sometimes another kind of pasta such as penne. It really doesn't matter what kind of pasta you use. You could even make it with gluten free pasta!

I often add peppers, onions and mushrooms for the vegetables but feel free to vary what you have.

It's best to use cooking chorizo for this as you can cut it into thick slices. If you only have the thin ready sliced chorizo it will still be tasty though. You won't need to cook it for as long either.

Spinach Mushroom Ravioli w/Mushroom Cream Sauce


  • 2 carrots , peeled and chopped into large chunks (7oz/200g)
  • 1 onion , peeled and chopped into large chunks(8 1/2oz/240g)
  • 8 1/2oz/240g oyster mushrooms , roughly chopped
  • 1 3/4oz/50g dried porcini mushrooms , roughly blitzed
  • 3 garlic cloves , crushed
  • 2-3 plum tomatoes , chopped into large chunks (9 3/4 oz/280g)
  • 6 tbsp/90ml olive oil
  • 3 tbsp white or other miso paste
  • 2 tbsp rose harissa
  • 3 tbsp tomato paste
  • 5 tbsp/75ml soy sauce
  • 1 1/2 tsp cumin seeds , crushed
  • 3/4 cup/145g dried brown or green lentils
  • 1/4 cup plus 2 tbsp/80g pearl barley
  • 3 1/4 cups/770ml vegetable or chicken stock
  • 7 tbsp/130g coconut cream , (not coconut milk!)
  • 1/3 cup/80ml red wine
  • 1/2 cup/120ml water
  • table salt and black pepper , roots cut off, torn in half lengthwiseughly torn

Recipe Summary

  • ½ cup dried porcini mushrooms (about 1/2 ounce)
  • ⅔ cup boiling water
  • 8 ounces uncooked pappardelle pasta or bucatini
  • 3 ¼ teaspoons salt, divided
  • 1 tablespoon olive oil
  • ¼ cup finely chopped shallots
  • 2 (4-ounce) packages exotic mushroom blend, sliced or coarsely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons dry sherry
  • 2 ounces Parmigiano-Reggiano cheese, divided
  • ¼ cup heavy whipping cream
  • 1 teaspoon finely chopped fresh sage
  • ½ teaspoon cracked black pepper
  • 1 teaspoon truffle oil
  • Sage leaves (optional)

Rinse porcini thoroughly. Combine porcini and 2/3 cup boiling water in a bowl cover and let stand 30 minutes. Drain in a sieve over a bowl, reserving 1/4 cup soaking liquid. Chop porcini.

Cook pasta with 1 tablespoon salt in boiling water 10 minutes or until al dente drain in a colander over a bowl, reserving 1/4 cup cooking liquid.

Heat oil in a large skillet over medium-high heat. Add shallots, mushroom blend, and garlic sauté 5 minutes, stirring frequently. Stir in porcini, sherry, and remaining 1/4 teaspoon salt cook 1 minute or until the liquid evaporates.

Finely grate 1 ounce cheese crumble remaining cheese. Reduce heat to medium. Stir pasta, 1/4 cup reserved cooking liquid, 1/4 cup reserved porcini soaking liquid, 1/4 cup grated cheese, cream, chopped sage, and pepper into mushroom mixture toss well to combine. Drizzle with truffle oil toss. Place about 1 1/4 cups pasta mixture on each of 4 plates top each serving with about 1 tablespoon crumbled cheese. Garnish with sage leaves, if desired.