This version of tagliatelle with mushrooms is without any cream or butter, and therefore extremely light: it’s a great idea for a lavish, yet healthy Sunday lunch!
Serves: 4 | Preparation time: 15 mins | Cooking time: 5 mins
- Tagliatelle: 350 g
- Champignon mushrooms: 200 g
- Extra virgin olive oil (EVOO): 20 g
- Parmesan, grated: 20 g
- Easy Every-Day Vegetable Broth: 1 l
- Garlic: 1 clove
- Parsley, fresh: 1 sprig
- Salt and pepper: to taste
Follow this recipe to prepare a delicious Easy Every-Day Vegetable Broth.
Clean the mushrooms with a clean kitchen cloth and slice them. Put 3 or 4 mushroom stems into the broth.
Finely chop most of the parsley, and keep some aside for garnishing the finished dish. Peel the garlic and crush it under the flat side of a kitchen knife.
Brown the garlic in some oil and add both the parsley and the mushrooms. Cook for 10 minutes on a low flame. Season to taste.
Cook the tagliatelle in the vegetable broth and drain them when they’re still al dente. Keep some broth on the side to add to the mushrooms along with the tagliatelle.
Serve warm, topped with parmesan, parsley and pepper.