Fresh Tagliatelle with Sun-Dried Tomatoes and Four Mushrooms

Fresh Tagliatelle with Sun-Dried Tomatoes and Four Mushrooms is a gluten free and primal side dish. This recipe serves 4 and costs $3.79 per serving. One portion of this dish contains around 15g of protein, 17g of fat, and a total of 257 calories. It is brought to you by Lemons and Anchovies. This recipe is liked by 229 foodies and cooks. A mixture of pasta water, red pepper flakes, dried porcini mushrooms, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 50 minutes. Overall, this recipe earns a pretty good spoonacular score of 77%. If you like this recipe, you might also like recipes such as Pasta with Pesto, Fresh Tomatoes, Sun-Dried Tomatoes, Chicken and Mozzarella Cheese, Veggie Meatloaf with Mushrooms and Sun-Dried Tomatoes, and Penne with mushrooms, sun dried tomatoes and asparagus.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Pasta: You can use dried pasta for this (just cook until al dente and reserve some pasta water) but I think it's better with fresh. Click on the link above to prepare my homemade pasta. You won't need to use the pasta cutter once the pasta sheets have been rolled and dried on the counter for 15 to 20 minutes. Just lightly flour the sheets (so they don't stick), roll them up and cut them finger-width, about 10 mm. Toss in a bit more flour until you're ready to use them.To cook the Pasta: Boil a pot of water, salt generously then add the pasta. If you're using fresh pasta, they will take only about 3-4 minutes to cook. Reserve some of the pasta water, drain and set aside. (Ideally, you'll want to add the fresh pasta to the boiling water after you've started cooking the rest of the dish so they don't sit too long.)To prepare the mushrooms: Soak the dried porcini mushrooms in 1 cup of very hot water (just under boiling) for about 20 minutes to rehydrate. Reserve the water but strain out any dirt or particles from the mushrooms with a sieve. Roughly chop the fresh mushroomsTo cook: In a pan large enough to accommodate the pasta, heat cup of the oil and 1 tablespoon butter over medium heat. Add the fresh mushrooms and cook for 2-3 minutes then add the garlic and some salt and pepper. Cook for an additional 2-3 minutes. Add the sun-dried tomatoes and 1-2 tablespoons of the chopped fresh parsley. If the mushrooms have absorbed too much oil, add another tablespoon or two.Add the mushroom liquid and turn up the heat to medium-high. Cook until the most of the liquid has reduced, about 2 minutes. Feel free to add more oil at this point if you feel it needs it. I like to add it throughout the cooking time. Add cup of the pasta water, taste for seasoning. Add the chili flakes or chill sauce if using then add a splash of cream just to thicken the sauce a little (2-3 tablespoons). Toss in the pasta. You can add the lemon juice here if you like. Add more pasta water and/or oil if too dry for your taste. Sprinkle the rest of the chopped parsley, plate and serve. Garnish with Parmigiano-Reggiano.

 

Step by step:

1. Pasta: You can use dried pasta for this (just cook until al dente and reserve some pasta water) but I think it's better with fresh. Click on the link above to prepare my homemade pasta. You won't need to use the pasta cutter once the pasta sheets have been rolled and dried on the counter for 15 to 20 minutes. Just lightly flour the sheets (so they don't stick), roll them up and cut them finger-width, about 10 mm. Toss in a bit more flour until you're ready to use them.To cook the Pasta: Boil a pot of water, salt generously then add the pasta. If you're using fresh pasta, they will take only about 3-4 minutes to cook. Reserve some of the pasta water, drain and set aside. (Ideally, you'll want to add the fresh pasta to the boiling water after you've started cooking the rest of the dish so they don't sit too long.)To prepare the mushrooms: Soak the dried porcini mushrooms in 1 cup of very hot water (just under boiling) for about 20 minutes to rehydrate. Reserve the water but strain out any dirt or particles from the mushrooms with a sieve. Roughly chop the fresh mushrooms

2. To cook: In a pan large enough to accommodate the pasta, heat cup of the oil and 1 tablespoon butter over medium heat.

3. Add the fresh mushrooms and cook for 2-3 minutes then add the garlic and some salt and pepper. Cook for an additional 2-3 minutes.

4. Add the sun-dried tomatoes and 1-2 tablespoons of the chopped fresh parsley. If the mushrooms have absorbed too much oil, add another tablespoon or two.

5. Add the mushroom liquid and turn up the heat to medium-high. Cook until the most of the liquid has reduced, about 2 minutes. Feel free to add more oil at this point if you feel it needs it. I like to add it throughout the cooking time.

6. Add cup of the pasta water, taste for seasoning.

7. Add the chili flakes or chill sauce if using then add a splash of cream just to thicken the sauce a little (2-3 tablespoons). Toss in the pasta. You can add the lemon juice here if you like.

8. Add more pasta water and/or oil if too dry for your taste. Sprinkle the rest of the chopped parsley, plate and serve.

9. Garnish with Parmigiano-Reggiano.

Nutrition Information:

covered percent of daily need