Description
A delightful dish featuring fresh tagliatelle paired with a creamy miso pesto and sautéed garlic mushrooms.
Ingredients
Scale
- 200 grams fresh tagliatelle
- 150 grams miso pesto
- 150 grams chestnut mushrooms, sliced
- 100 grams No.1 Woodland Mushrooms, torn
- 2 cloves garlic, finely chopped
- 30 grams butter
- 2 tablespoons chives or parsley, finely chopped
- 30 grams vegetarian Italian hard cheese alternative
Instructions
- In a large frying pan, melt half of the butter over medium heat. Add half the garlic, sautéing for 30 seconds until fragrant.
- Add half of the sliced chestnut mushrooms and stir occasionally for about 4 minutes until golden brown. Move to a plate and set aside.
- In the same pan, melt the remaining butter and repeat the process with the remaining garlic and mushrooms. Combine everything back into the pan once cooked.
- In a pot of lightly salted boiling water, cook the fresh tagliatelle for 3 minutes. Reserve a ladle of the cooking water before draining.
- Drain the pasta and return it to the pot. Toss with miso pesto, sautéed mushrooms, and most of the chives. Add reserved pasta water if needed.
- Divide the pasta into bowls and garnish with vegetarian cheese alternative, remaining chives, and black pepper.
Notes
- Make sure to use fresh tagliatelle for the best texture.
- Adjust the amount of miso pesto according to your taste preference.
- Fresh herbs like chives or parsley add vibrant flavor and color.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Sautéing and Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg