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Tagliatelle with Chanterelle Mushrooms
A lovely creamy dish full of flavour and texture.
4.62
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Course:
Main Dish
Cuisine:
Italian
Keyword:
Mushroom, Pasta, Tagliatelle, Vegetables
Prep Time:
5
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
4
People
Calories:
547
kcal
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Ingredients
Metric
Imperial
12
oz
tagliatelle
8
oz
chanterelle mushrooms
clean
1/2
cup
white wine
good quality
1
cup
Parmesan
grated
2
tbsp
olive oil
1/2
large
onion
finely chopped
4
cloves
garlic
peeled and minced
1/4
cup
parsley
chopped
1/2
tsp
salt
plus more to taste
1/2
tsp
pepper
plus more to taste
Instructions
Place a pot of salted water on a high heat and bring to a boil.
Gently wipe the mushrooms with a dry cloth to remove any dirt.
Slice the Chanterelle mushroom lengthways.
Add the pasta to the now boiling water and cook per the instructions.
In a frying pan over a medium heat, add the olive oil.
When hot add the chopped onion and cook until clear, roughly 4 minutes.
Add the sliced mushrooms and cook until the moisture evaporates and the mushroom begin cooking. Normally about 10 minutes.
Season with salt and pepper.
When the mushroom are cooked, add the wine wine and stir thoroughly.
Leave it to gently cook reducing in quantity for about 5 minutes.
Drain the pasta, reserving 1 mug off the pasta water.
Add the cooked tagliatelle, and 1/2 of the reserved pasta water.
Toss everything together ensuring it is all coated. If the sauce is too thick just add more pasta water, a little at a time.
Add the chopped parsley and a little grated parmesan and toss again.
Serve into warmed pasta bowls, with more grated parmesan on top.
Add a little drizzle of extra virgin olive oil.
Serve immediately
Nutrition
Calories:
547
kcal
|
Carbohydrates:
69
g
|
Protein:
22
g
|
Fat:
18
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
88
mg
|
Sodium:
719
mg
|
Potassium:
602
mg
|
Fiber:
6
g
|
Sugar:
4
g
|
Vitamin A:
566
IU
|
Vitamin C:
7
mg
|
Calcium:
353
mg
|
Iron:
4
mg