Mushroom Tagliatelle with Olive Oil and Garlic
A simple and elegant weeknight pasta meal that comes together in 15 minutes and uses just 5 ingredients! Portobello mushrooms and tagliatelle are surrounded by rich olive oil, garlic and fresh herbs to make this easy pasta dish full of flavour.
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4 large serves
- 250 grams egg tagliatelle pasta*
- 5 portobello mushrooms
- 6-8 cloves garlic crushed
- ½ teaspoon chili flakes
- handful fresh parsley chopped
- 1/2 cup reserved pasta water
- olive oil
- salt and pepper
Bring a large pot of salted water to the boil and cook pasta according to packet instructions. Reserve 1/2 cup of the cooking water.
While the pasta is cooking, heat two tablespoons of olive oil in a large frying pan over high heat. Slice the mushrooms and add them to the oil, stirring regularly with a wooden spoon until the mushrooms cook down. They should be soft and brown and reduced in size by about a third.
Add garlic, chilli flakes and continue cooking. Drain pasta and add the cooked pasta and fresh parsley to the mushroom mixture. Drizzle about 2 tablespoons of olive oil over pasta and toss to combine. Add the reserved pasta water, a little at a time until the pasta is covered with a thin coating of the sauce. Season with salt and pepper to taste and serve garnished with more fresh parsley.
*I use and love the Barilla Egg Pasta range as the taste is the closest to fresh that I have found.
Vegan Option: As I use an egg pasta, this dish is not vegan. If you need it to be, make sure to choose a pasta that is vegan.
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