Saturday, November 14, 2009

Tagliatelle with Mushrooms

I love making pasta dishes. Here are some of my favorites from one of my vegetarian pasta cookbooks.

1 lb tagliatelle
dash of olive oil
2 tbsp butter
1 clove of garlic, crushed
2 tbsp chopped, fresh parsley
1/2 lb button or cup mushrooms, sliced
salt and freshly ground black pepper
1 1/4 cups light cream
freshly grated Parmesan cheese, to serve

Can also use spaghetti or linguini.

Bring a large saucepan of water to boil, and add the tagliatelle with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain and set aside.

Meanwhile, melt the butter in a large frying pan, and saute the garlic and chopped parsley for 2-3 minutes. Add the sliced mushrooms and cook for 5-8 minutes, or until softened and slightly browned.

Season the mushroom mixture with salt and freshly ground black pepper, then stir in the cream. Cook the sauce for 1-2 minutes, then stir in the tagliatelle. Continue to cook while stirring to coat the tagliatelle in the sauce. Serve with plenty of freshly grated Parmesan cheese.

Vegetarian Pasta Cookbook, Sarah Maxwell, 1998

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