Mushroom & Fresh Herb Tagliatelle
This simple pasta dish features a variety of mushrooms as its key flavour, with fresh herbs as an accent. Add a smoky element by cooking the mushrooms on the BBQ.
Prep Time – 10 Minutes
Cooking Time – 25 Minutes
1 cup extra virgin olive oil
½ red onion, finely diced
1 small sprig fresh rosemary leaves, chopped
6 cloves garlic, finely diced
10 fresh sage leaves, finely chopped
6 cups mixed mushrooms, sliced
3 tbsp balsamic vinegar
500 gram pack dried or fresh pasta, cooked al dente, salt and pepper to taste
2 cups fresh Parmesan cheese, coarsely grated
2 handfuls fresh parsley, coarsely chopped
In a medium saucepan, add ½ cup (125mL) olive oil, plus red onion and rosemary.
Cook over medium-low heat, stirring regularly, until onions are translucent. Add the remaining olive oil, plus garlic, sage and mushrooms.
Sauté gently until mushrooms are tender.
Add balsamic vinegar and mix thoroughly.
Add cooked pasta to mushroom mixture and toss. Adjust seasonings to taste.
Place in a large serving dish, and top with grated Parmesan cheese and parsley.
Foodies note: This is a larger serving to share with family and friends, reduce the ingredients to serve less.