At Live Eat Learn, we have thousands of wonderful readers and home cooks. This pasta recipe was developed by one of them. When our reader Kyaw—a doctor living in London—submitted it, I was instantly drawn to how easy and flexible the recipe was. Kyaw adapted it over time from a meat-based pasta recipe from BBC Food, making it vegetarian (and mushroom-packed)! With savory mushrooms, carb-loaded tagliatelle, and a healthy pat of butter, it’s rich and filling! Dare I say, better than the traditional meat-filled version!
Here’s what you’ll need
Mushrooms: For maximum flavor, we’re using two types of mushrooms. Dried porcini mushrooms (that we’ll soak) provide a savory, meaty flavor. Then, we’ll throw in some wild mushrooms (or any combination of mushrooms you can find in your grocery store, like shiitake, button, or oyster). Flavor Makers: A chili pepper and garlic lay down a flavorful base for this dish. Tomato: You just need one Roma tomato to provide juicy tang, which will help balance all the savory flavors going on here. Parsley: Fresh parsley brings herby life to this pasta. Parmesan and Butter: These will melt into decadent creaminess and help bind veggies into a sauce. Tagliatelle Pasta: Tagliatelle is thinner and more delicate than its cousin, fettuccine. But feel free to use your favorite pasta here! Fettuccine, bowtie, or rigatoni would all work here.
It’s easy to make
Step 1: Prep the Pasta WaterWe’ll cook the tagliatelle last, but go ahead and get the pasta water boiling now so it’s ready when you get to that step! Step 2: Soak PorciniBecause porcini mushrooms often come dried, you’ll want to soak them before using. Just submerge the dried porcini mushrooms in ½ cup of water and let soak for at least 20 minutes while you prep the rest of the recipe. Step 3: Make the Flavor BaseThinly slice the pepper (seeds removed) and garlic. Heat oil in a large saute pan over medium heat. Add pepper and garlic, cooking until garlic begins to turn golden and fragrant, for about 3 minutes. Step 4: Add the VeggiesAdd the chopped tomato and sliced mushrooms to the pan, cooking until the mushrooms have sweat out their moisture and are golden brown, about 7 to 10 minutes. Step 5: Add Porcini Mushrooms and LiquidRoughly chop the soaked porcini mushrooms, then add them to the pan along with the water they soaked in. Continue cooking until most of the liquid has evaporated, 3 to 5 minutes. Step 6: Finish it OffStir in parsley, parmesan cheese, and butter. Remove from heat and cover to keep warm. Step 7: Cook the PastaAdd the tagliatelle noodles to the boiling water, uncovered, and cook according to the instructions on the package for about 5 to 7 minutes. Step 8: Serve!Portion pasta into serving bowls, topping with mushroom mixture (or mix it all together and serve).
Pair this pasta with
Baked Feta and Tomatoes: These add a pop of zingy flavor. Avocado Bruschetta: Bring all the Italian vibes. Vegan Panna Cotta: Because obviously, we need dessert!
