Tagliatelle With Mushrooms -

Tagliatelle With Mushrooms

Ingredients

1 small onion, finely chopped
2 garlic cloves, crushed
150ml/¼ pint/⅔ cup vegetable stock
225g/8oz mixed fresh mushrooms, such as field, chestnut, oyster or chanterelles
60ml/4 tbsp white or red wine
10ml/2 tsp tomato purée
15ml/1 tbsp soy sauce
5ml/1 tsp chopped fresh thyme
30ml/2 tbsp chopped fresh parsley, plus extra to garnish
225g/8oz fresh sun-dried tomato and herb tagliatelle
Salt and black pepper
Shavings of Parmesan cheese, to serve (optional)

Details

Serves: 4

Method

Put the onion and garlic into a pan with the stock, then cover and cook for 5 minutes or until tender.

Add the mushrooms (quartered or sliced if large or left whole if small), wine, tomato purée and soy sauce. Cover and cook for 5 minutes.

Remove the lid from the pan and boil until the liquid has reduced by half. Stir in the chopped fresh herbs and season to taste.

Cook the fresh pasta in a large pan of boiling, salted water for 2-5 min­utes until al dente. Drain thoroughly and toss lightly with the mushrooms. Serve, garnished with parsley and shav­ings of Parmesan cheese, if you like.

NUTRITION NOTES Per portion:- Energy 241Kcals/1010kj, Fat 2.4g, Saturated Fat 0.7g, Carbohydrate 45g, Fibre 3g

Related food category:

• Pasta and Noodles
• Vegetable and Vegetarian Dishes