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Stuffed mushroom and broccoli tagliatelle

Stuffed mushroom and broccoli tagliatelle


Stuffed mushrooms are a veggie favourite - try them in this speedy pasta dish

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    1854kj 440kcal
  • Fat
    Med 18%
  • Saturates
    Low 26%
  • Sugar
    Low 18%
  • Salt
    Low 18%

% of adult’s reference intake | Carbohydrates per serving : 58g


  • 200g pack Co-op chestnut mushrooms
  • 20g Co-op Irresistible Stilton
  • 150g broccoli, cut into small florets
  • 2 tsp Co-op olive oil
  • 150g Co-op dried tagliatelle
  • 50g Co-op light soft cheese
  • 2 Co-op spring onions, sliced
  • 1 tbsp flat leaf parsley, chopped


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Line a roasting tin with greaseproof paper
  3. Remove the stalks from the mushrooms and put a small piece of Stilton in each hollow
  4. Place in the roasting tin, stilton side up
  5. Toss the broccoli in the oil, add to the tin and bake for 18-20 mins
  6. Meanwhile, cook the pasta according to the pack instructions, then drain, reserving 2 tbsp of the cooking water
  7. Return the pasta to the pan and mix the reserved water with the soft cheese
  8. Gently stir the cheese into the pasta and season to taste
  9. Stir in the mushrooms, broccoli and spring onion, divide between 2 plates and sprinkle with parsley

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