Tagliatelle with Mushrooms
Serves 4
Ingredients:
– 1 small onion, finely chopped
– 2 garlic cloves, crushed
– 150ml/1/4 pint/3 cup vegetable stock
– 225g/8oz mixed fresh mushrooms, such as field, chestnut, oyster or chanterelles
– 60ml/4 tbsp white or red wine
– 10ml/2 tsp tomato purée
– 15ml/1 tbsp soy sauce
– 5ml/1 tsp chopped fresh thyme
– 30ml/2 tbsp chopped fresh parsley, plus extra to garnish
– 225g/8oz fresh sun-dried tomato and herb tagliatelle
– salt and black pepper shavings of Parmesan cheese, to serve (optional)
Method:
1. Put the onion and garlic into a pan 1 with the stock, then cover and cook for 5 minutes or until tender.
2. Add the mushrooms (quartered or 2 sliced if large or left whole if small), wine, tomato purée and soy sauce. Cover and cook for 5 minutes.
3. Remove the lid from the pan and boil until the liquid has reduced by half. Stir in the chopped fresh herbs and season to taste.
4. Cook the fresh pasta in a large pan of boiling, salted water for 2-5 minutes until al dente. Drain thoroughly and toss lightly with the mushrooms. Serve, garnished with parsley and shavings of Parmesan cheese, if you like.
Nutrition Notes:
Per portion:
– Energy 241Kcals/1010kJ
– Fat 2.4g
– Saturated Fat 0.7g
– Carbohydrate 45g
– Fibre 3g
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