Tagliatelle with Mushrooms

Tagliatelle with Mushrooms are one of my all time favourite dishes, and, contrary to popular belief it can also be a healthy and light dish. Pasta itself is actually very unlikely to cause weight gain and is considered to be a great part of a healthy and balanced diet - what will make you gain weight are all the canned sauces and cream based sauces that are sometimes used to make pasta. This is why my favourite pasta dishes are all with 100% home made sauces and I try to use as little cream as possible - this dish actually requires no cream at all.

This Tagliatelle with Mushrooms recipe gets all its flavour from the sage, parsley and the mushrooms themselves - no need to add heavy creams or taste amplifiers when you are working with great produce and with beautiful herbs. For this recipe I suggest you buy fresh tagliatelle or you can make them yourself- check out the Making Pasta page. When it comes to the mushrooms you can literally use whichever mushroom you prefer but I usually make Tagliatelle with either Porcini or Champignons.

Prep Time: 45 Minutes

Cooking Time: 15 Minutes

Ingredients (for 4):

• Porcini mushrooms or champignons - 500 g

• Butter - 50 g

• Extra virgin olive oil - 35 g

• Garlic - 1 clove

• Sage - up to you how much

• Parsley - up to you how much

• Salt - to taste

• Black pepper - to taste

Preparation:

1. Let's start our preparation with cleaning the mushrooms, for this recipe I really advise you buy fresh porcini mushrooms and not canned or dried ones.

2. Clean the mushrooms from the soil present by using a damp cloth (do not leave them in water for too long as they will absorb too much of it).

3. Start heating up the water for your tagliatelle.

4. One they are cleaned you can slice them. Then take a large pan, put the butter in the pan and let it melt over very low heat; when it is almost completely melted, pour the oil, let it warm slightly over low heat then pour in the mushrooms and a whole clove of garlic, cleaned and chopped.

5. By now the water should be boiling, add in the tagliatelle and cook them for as long as it says on the package - adding some of the cooking water to the mushroom pan from time to time.

6. You can now add the sage and parsley to the mushroom pan and turn down the heat almost completely.

7. One the tagliatelle are done cooking, drain them and pour them directly into the pan with the mushrooms mixing everything together well.

8. Add some parmesan on top and voilà your pasta is ready.