Coloured pasta

Tagliatelle in a cream cheese with Peppers & Mushrooms

Jacqui Farbrace
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 3


  • 4 balls of Tagliatelle
  • 170 g of cream cheese
  • salt & pepper
  • ½ Red pepper
  • ½ Yellow pepper
  • ½ Green Pepper
  • 6 large mushrooms
  • Olive oil
  • A little milk


  • Peas
  • Green Beans
  • Cream Cheese with herbs


  • Put a pan of water on to cook the Tagliatelle
  • Slice the mushrooms and peppers
  • Heat a little oil in a pan and gently fry the peppers & mushrooms
  • When the tagliatelle is cooked, drain the water and return the tagliatelle to the pan.
  • Add the tub of cream cheese and a little salt & pepper to taste. Put back on a low hear and stir in the cream cheese adding some milk to loosen up the consitencey.
  • Serve into warm bowls and pile on the peppers & mushrooms.