Fall, especially the Indian summer is one of my favorite seasons. Now soups and hearty meals are very welcome. What about mushrooms with pasta? Indeed, it’s a delicious combination. The menu is so simple but still a culinary delight. Two stars of all ingredients will have their great performance on the plates. Mushrooms and pasta, what a great combination. Sometimes dishes with reduced ingredients are culinary highlights, right? The Chef’s Handyman team agrees.
Tagliatelle with mushrooms
To make the pasta, cook the pasta in salt water until al dente.
Meanwhile, clean the mushrooms with a brush. Then cut them in pieces. Heat 5-6 tbsp. of olive oil with 2 tbsp. of butter in a large frying pan. Add the mushrooms. When cooked through (after some minutes) add the pasta. Season the ingredients to taste with salt and black pepper. Add chopped parsley or chives. Garnish with Parmesan flakes. For the vegan version, skip the Parmesan and the butter.
Shopping list for the pasta with mushrooms for 4 serves: Fresh pasta sheets (500 g or 1 lb) or Tagliatelle, 2 cups fresh mushrooms, 1 bunch parsley or chives, olive oil, butter, Parmesan flakes, salt, black pepper, (skip the butter and the Parmesan for the vegan version.
Bon appetite, enjoy the pasta with mushrooms, yours Chef’s Handyman team.