Wild Mushroom Pasta with Zucchini

As a lover of all things Italian, this devastatingly simple recipe jumped out at me, particularly for the main ingredient of wild mushrooms. If you can’t get fresh, don’t worry about it, dried mushrooms are great and available in any decent grocer.

I’d normally jump to Italy for a really obvious wine match but the mushrooms made me think of our Chateau d’Argadens, a stellar Bordeaux Superieur that just oozes the very same earthy, woody flavours of the mushrooms. Its also a big enough wine in terms of richness and acidity to handle the cream sauce, and was a Decanter pick for their list of 50 Best Value Reds earlier this year. And there’s 10% off in our summer sale on French, so it’s even better value at the moment.

Full text recipe for Niall’s demonstration below.


  • 1 lb Tagliatelle
  • 3 tsp Olive Oil
  • 3 Cloves Garlic
  • 1 Courgette
  • 1/2 lb Wild Mushrooms (whatever variety you can find like girolles
  • shittake
  • oyster etc)
  • 1 Cup Cream
  • Salt and Pepper
  • Tarragon leaves


  1. Add the pasta to some boiling salted water.
  2. Put some olive oil in a pan over a low heat. Add the garlic and cook for about 1 minute.
  3. Add the chopped courgette and mushrooms to the pan and sauté for 2 minutes turning the heat up to medium.
  4. Add the cream to the pan and bring it to a boil to help reduce it.
  5. Strain the pasta and pop it into the sauce. Add the tarragon and stir through.
  6. Season the dish to taste and serve.

Recipe and video courtesy of Look and Taste.

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