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
Scale
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.
