Angela Hartnett makes creamy mushroom & pistachio tagliatelle | Dish Podcast | Waitrose

This week on Dish, Nick and Angela are joined by the hilarious Lou Sanders!

Lou is a comedian, writer and podcaster who’s appeared on our screens in QI, Dancing on Ice, Would I Lie to You, Live at the Apollo, and Taskmaster, which she won in 2019. She joins us fresh from the end of her latest stand-up tour, No Kissing in the Bingo Hall, and following her impressive appearance on Last One Laughing.

If she wasn’t busy enough, Lou also launched a new podcast earlier this year, A Psychic Told Us To Do It, with her best pal Georgie Bayford. Front and centre of the show is Lou’s love for spirituality, covering everything from pet psychics, witchcraft, holistic foot therapy to manifesting. You can also read more about Lou’s life and career in her 2023 memoir, What’s That Lady Doing?

With Lou’s love for creamy vegan pasta, Angela fulfilled the brief by serving a delicious mushroom & pistachio tagliatelle, with a side of sauteed garlic and spinach. Our Waitrose wine experts suggest pairing this with a glass of Val di Suga Brunello di Montalcino but, for Lou, it’s served with a glass of Thomson & Scott Noughty Rouge Dealcoholized Wine.

As expected, conversations in this episode roam freely, contemplating all those big questions: Is Lou really in her gardening era?; Is her cat Bobert her husband from a past life?; And should raw onion ever be acceptable? Our tagliatelle dish is a vegan hit, earning Lou’s seal of approval right from the first sniff, but our Quickfire quiz? Lou’s not holding back!

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All recipes from this podcast can be found at https://www.waitrose.com/dishrecipes

A transcript for this episode can be found at https://www.waitrose.com/dish

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We can’t all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she’ll try to answer in a future episode.

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So here we have our creamy mushroom and pistachio talotelli for lucanders. Oh my god. Take a sniff of that. Right. So we’ve got our talotelli in here. We’re going to toast off our pistachio nuts. While they’re toasting, we’ll get our mushrooms ready. Slice everything quite thin. Right. We’ve tossed those. Add these in. And what we want to do is get rid of all the water. A little bit of salt as well. These are really starting to get nicely sauteed up. While they’re cooking away, we’re going to make our sauce. So one clove of garlic in here. thyme leaves and then two tablespoons of tahini. This is what’s going to give you this really sort of creamy sauce. Lou loves the creamy white wine sauce. Marry me. Pasta water. Little ladle straight in there. Add our sauce to this. Now, you always reserve a little bit of the pasta water. Okay. And then we’re going to sew it into there. Nice pistachios and your fresh thyme in there. Drizzle a tiny little bit of olive oil. Everything gets better with olive oil. You’re a gift from the gods. This is insane. This is insane.