Tagliatelle with Mushrooms

This pasta dish allows the natural flavor of mushrooms to shine through.

Makes 4 servings

  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 2/3 cup vegetable stock
  • 1 pound fresh mushrooms (sliced or quartered)
  • 4 tablespoons white or red wine
  • 2 teaspoons tomato puree
  • 1 tablespoon soy sauce
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons chopped fresh parsley plus extra for garnish
  • 1 pound tagliatelle (spinach or sun-dried tomato flavors are also good)
  • salt and pepper
  • Parmesan shavings for garnish (optional)

Directions Place chopped onion and garlic into a pan with the stock. Cover and cook for 5 minutes or until tender. Add the mushrooms (quartered if small, sliced if large), wine, tomato puree, and soy sauce. Cover and simmer for 5 minutes. Remove the lid from the pan and boil until liquid has been reduced by half. Stir in the chopped fresh herbs and season to taste. While the mushrooms are simmering, cook the pasta in a large pot of boiling, salted water according to directions, until al dente (firm to the tooth). Drain thoroughly and toss lightly with the mushrooms. Serve garnished with parsley and shavings of Parmesan cheese.

This Recipe is Categorized In:

, , ,

This Recipe's Ingredients:

, , , ,

Nutrition Information

Tagliatelle with Mushrooms

Servings per Recipe: 4

Amount per Serving

Calories:  210

Calories from Fat:  

Total Fat:  3g

Saturated Fat:  0.5g

Cholesterol:  65mg

Sodium:  470mg

Carbohydrates:  35g

Protein:  10g

View Our Nutritional Guidelines

The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.

Recipe Unit Conversions