If you adore pasta dishes that merge rich umami flavors with fresh, vibrant ingredients, then you will absolutely want to try this Savor Fresh Tagliatelle with Miso Pesto & Garlic Mushrooms Recipe. It’s a wonderful celebration of tender, silky tagliatelle tossed in a luscious miso pesto that brings a subtle depth and earthiness to each bite. The garlic mushrooms add a beautifully aromatic, savory contrast, making every forkful a delightful experience. Whether you’re crafting a weeknight dinner or impressing guests, this dish stands out with its comforting yet sophisticated flavors that truly satisfy the soul.
Ingredients You’ll Need
These ingredients are wonderfully simple but essential, each playing an important role in creating the perfect harmony of taste, texture, and color for this dish. From fresh pasta providing a tender bite, to miso pesto delivering an unforgettable umami punch, every component is thoughtfully chosen.
- Fresh tagliatelle (200 grams): The star of the dish, its silky ribbons perfectly absorb the sauce and flavors.
- Miso pesto (150 grams): A unique twist that infuses the pasta with a rich, savory depth and smooth creaminess.
- Chestnut mushrooms (150 grams, sliced): Earthy and meaty, they add a hearty texture when sautéed to golden perfection.
- No.1 Woodland mushrooms (100 grams, torn): Offering a delicate, woody flavor that complements the chestnut mushrooms beautifully.
- Garlic (2 cloves, finely chopped): Provides fragrant goodness that elevates the entire dish.
- Butter (30 grams): Adds richness and helps create those irresistible golden, garlicky mushrooms.
- Chives or parsley (2 tablespoons, finely chopped): Fresh herbs brighten and add a pop of green color.
- Vegetarian Italian hard cheese alternative (30 grams): A tangy, savory finishing touch to sprinkle over each serving.
How to Make Savor Fresh Tagliatelle with Miso Pesto & Garlic Mushrooms Recipe
Step 1: Sauté the First Batch of Mushrooms
Start by gently melting half the butter in a large frying pan over medium heat. As soon as it’s sizzling, add half of the finely chopped garlic and sauté for about 30 seconds — just until you smell its mouthwatering aroma. Then add half of the sliced chestnut mushrooms, stirring occasionally. Let them cook until they turn a beautiful golden brown, which takes around 4 minutes. Once ready, transfer these mushrooms to a plate and set them aside. This step allows the mushrooms to develop rich caramelized notes that will make the dish irresistible.
Step 2: Repeat with the Remaining Mushrooms
In the same pan, melt the remaining butter. Add the rest of the garlic and sauté briefly to release those delightful scents again. Then add the remaining chestnut and woodland mushrooms. As the mushrooms cook, tear the woodland mushrooms if not already torn—this helps create a rustic texture. When they have browned, mix all the mushrooms together in the pan. This two-batch cooking ensures each mushroom gets perfect color and flavor, rather than steaming in a crowded pan.
Step 3: Cook the Tagliatelle
While the mushrooms are finishing, bring a large pot of lightly salted water to a boil. Drop in the fresh tagliatelle and cook for just 3 minutes to keep it tender but with a slight bite. Before draining, save a ladle of the pasta cooking water; this starchy liquid will help you loosen the sauce later. Properly cooked fresh pasta is the foundation of this dish and makes every bite delightful.
Step 4: Combine Pasta, Pesto, and Mushrooms
Drain the tagliatelle and return it to the pot. Add the miso pesto, gently tossing it through the pasta so every strand is coated with that beautifully umami sauce. Stir in the sautéed mushrooms and most of the chopped chives, reserving some for garnish. If the pasta looks too dry or thickly coated, splash in some of the reserved pasta water to create a silky, well-emulsified sauce that clings wonderfully to the tagliatelle.
Step 5: Plate and Garnish
Divide the luscious pasta between two bowls. Sprinkle the top with the vegetarian Italian hard cheese alternative, remaining chives, and freshly cracked black pepper. These finishing touches not only enhance flavor but make the dish irresistibly inviting to the eye. Now you’re ready to dig in!
How to Serve Savor Fresh Tagliatelle with Miso Pesto & Garlic Mushrooms Recipe
Garnishes
Fresh herbs like chives or parsley add a bright, fresh pop of color and a hint of mild onion or herbaceous flavor that complements the rich pesto. The vegetarian hard cheese alternative adds an indulgent, savory finishing note that ties all the ingredients together.
Side Dishes
This decadent yet fresh pasta pairs well with a crunchy green salad dressed in lemon vinaigrette, or simply grilled asparagus for a touch of earthiness. A chilled glass of crisp white wine also enhances the umami-rich flavors of the dish beautifully.
Creative Ways to Present
For a special occasion, serve the pasta in warmed individual bowls and add edible flowers like viola petals or delicate microgreens atop the garnish for an elegant, colorful touch. For a rustic feel, present the pasta family-style on a large wooden board with extra fresh herbs and cheese on the side.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator and enjoy within 2 days. The flavors meld beautifully overnight, but the fresh pasta is best enjoyed soon after cooking for optimal texture.
Freezing
While fresh pasta can be frozen, the texture of this dish may change slightly. If you choose to freeze leftovers, place them in a freezer-safe container and consume within a month. Thaw overnight in the fridge before reheating gently.
Reheating
To reheat, warm the pasta gently in a pan over low heat, adding a splash of water or vegetable broth to loosen the sauce and prevent drying out. Stirring frequently will help maintain the creaminess and prevent sticking.
FAQs
Can I use dried pasta instead of fresh tagliatelle?
Absolutely! Dried tagliatelle works fine but will require a longer cooking time, usually around 8-10 minutes. Just keep an eye on it to achieve an al dente texture that isn’t overcooked.
What can I substitute for miso pesto if I don’t have it?
If miso pesto isn’t available, you can create a simple pesto base and mix in a tablespoon of white miso paste to mimic that umami depth. Alternatively, a classic basil pesto works well but won’t have quite the same unique flavor.
Can I make this recipe vegan?
Yes! Use a vegan butter alternative and ensure your miso pesto and vegetarian cheese substitute are fully vegan. Most variants of this recipe’s ingredients are easily swapped for vegan versions without losing flavor.
How do I clean the mushrooms properly?
Mushrooms absorb water if soaked, so it’s best to wipe them clean with a damp cloth or gently brush off dirt. Avoid rinsing under running water to keep them from becoming soggy.
Is it okay to prepare the mushrooms ahead of time?
You can sauté the mushrooms a few hours before serving and reheat gently, but they taste best fresh. If making ahead, store them separately from the pasta and sauce to maintain the best texture.
Final Thoughts
Trust me, once you try the Savor Fresh Tagliatelle with Miso Pesto & Garlic Mushrooms Recipe, it will become one of those comforting classics you’ll want to make again and again. It’s surprisingly simple yet feels special, filled with layers of flavor that always bring a smile to the table. So go on, gather these fresh ingredients and treat yourself—you deserve this delicious, soul-satisfying meal.
Print
Savor Fresh Tagliatelle with Miso Pesto & Garlic Mushrooms Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Description
A quick and flavorful vegetarian pasta dish featuring fresh tagliatelle tossed in umami-rich miso pesto and topped with garlicky sautéed mushrooms. This recipe is perfect for a cozy meal, combining creamy textures and savory notes with fresh herbs and a sprinkle of vegetarian Italian cheese alternative.
Ingredients
Pasta
- 200 grams fresh tagliatelle
Miso Pesto & Mushrooms
- 150 grams miso pesto
- 150 grams chestnut mushrooms, sliced
- 100 grams No.1 Woodland Mushrooms, torn
- 2 cloves garlic, finely chopped
- 30 grams butter
Garnish
- 2 tablespoons chives or parsley, finely chopped
- 30 grams vegetarian Italian hard cheese alternative
Instructions
- Sauté garlic and mushrooms: In a large frying pan, melt half of the butter over medium heat until sizzling. Add half the finely chopped garlic and sauté for 30 seconds until fragrant. Add half of the chestnut mushrooms, stirring occasionally for about 4 minutes until golden brown. Remove and set aside on a plate.
- Repeat for remaining mushrooms: Melt the remaining butter in the same pan. Add the remaining garlic and then the rest of the mushrooms, cooking similarly until browned. Combine all cooked mushrooms back in the pan.
- Cook fresh tagliatelle: Boil a pot of lightly salted water and cook the fresh tagliatelle for 3 minutes until al dente. Before draining, reserve a ladle of the pasta cooking water.
- Toss pasta with pesto and mushrooms: Drain the pasta and return it to the pot. Stir through the miso pesto and sautéed mushrooms, adding most of the chopped chives. If the pasta seems dry, add some reserved pasta water to loosen the sauce.
- Serve and garnish: Divide the pasta between bowls and garnish with the vegetarian Italian cheese alternative, the remaining chives, and freshly ground black pepper to taste.
Notes
- Reserve pasta water to adjust sauce consistency.
- Sauté mushrooms in batches to ensure even browning.
- You can substitute chives with parsley if preferred.
- Vegetarian cheese alternative adds umami flavor without dairy.
- This dish is best served immediately for optimal texture and flavor.
