Mushroom Tagliatelle with Olive Oil and Garlic

This easy mushroom tagliatelle was inspired by a similar dish I ate in Rome and is so quick and easy to make at home using just a few simple ingredients. It combines portobello mushrooms with garlic, chilli and olive oil to create an easy pasta dish that comes together in just 15 minutes yet is so delicious and full of flavour.

Course Main Course

Cuisine Italian

Dietary & Allergen Dairy Free, Vegetarian

Prep Time 5

Cook Time 10

Total Time 15

Servings serves

Calories 271kcal

Author Sally

Equipment

large frying pan

Ingredients

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

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 chilli 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

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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