Savor Fresh Tagliatelle with Miso Pesto & Garlic Mushrooms
A delicious dinner featuring fresh tagliatelle tossed with creamy miso pesto and sautéed garlic mushrooms.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Sautéing & Boiling
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 200 grams fresh tagliatelle
- 150 grams miso pesto
- 150 grams chestnut mushrooms, sliced
- 100 grams No.1 Woodland Mushrooms, torn
- 2 cloves garlic, finely chopped
- 30 grams butter
- 2 tablespoons chives or parsley, finely chopped
- 30 grams vegetarian Italian hard cheese alternative
Instructions
- In a large frying pan, melt half of the butter over medium heat. Once it’s sizzling, add half the garlic, sautéing for 30 seconds until fragrant.
- Add half of the sliced chestnut mushrooms to the pan and stir occasionally for about 4 minutes, or until they turn golden brown. Move them to a plate and set aside.
- In the same pan, melt the remaining butter and repeat the process with the remaining garlic and mushrooms. Combine everything back into the pan once both batches are cooked.
- In a pot of lightly salted boiling water, cook the fresh tagliatelle for 3 minutes. Reserve a ladle of the cooking water before draining.
- Drain the pasta and return it to the pot. Toss with the miso pesto, mixing in the sautéed mushrooms and most of the chopped chives. Add reserved pasta water if needed.
- Divide the pasta into bowls and garnish with vegetarian cheese alternative, remaining chives, and black pepper.
Notes
- Fresh tagliatelle cooks quickly, be careful not to overcook.
- Adjust the amount of miso pesto according to taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg