Description
A delicious and easy-to-make egg tagliatelle pasta dish with flavorful portobello mushrooms and garlic.
Ingredients
Scale
- 250 grams egg tagliatelle pasta
- 4 tablespoons olive oil (divided)
- 5 portobello mushrooms (sliced)
- 6–8 cloves garlic (crushed)
- ½ teaspoon chili flakes
- handful fresh parsley (chopped)
- ½ cup reserved pasta water
- salt and pepper to taste
Instructions
- Bring a large pot of well-salted water to the boil. Cook the pasta according to packet instructions until al dente. Before draining, reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large frying pan over high heat. Add the sliced mushrooms and cook, stirring regularly, for 5–7 minutes or until the mushrooms are soft, well browned, and reduced in size by about a third.
- Add the garlic and chili flakes to the pan and cook for 30–60 seconds, stirring constantly, until fragrant.
- Add the drained pasta and fresh parsley to the mushroom mixture. Drizzle over an additional 2 tablespoons of olive oil and toss well to combine.
- Add the reserved pasta water, a little at a time, tossing continuously, until the pasta is lightly coated in a silky sauce.
- Season with salt and pepper to taste. Serve immediately, garnished with extra fresh parsley if desired.
Notes
- Feel free to add grated Parmesan cheese on top for added flavor.
- Adjust chili flakes to taste based on your spice preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450 calories
- Sugar: 2 grams
- Sodium: 300 milligrams
- Fat: 20 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 55 grams
- Fiber: 4 grams
- Protein: 12 grams
- Cholesterol: 50 milligrams