Tagliatelle Pasta in a Light Mushroom Sauce
Description
This vegetarian pasta dish is a satisfying meal that comes with a lighter mushroom sauce. It's not only delicious, but quick and easy to make.
Ingredients
1 package tagliatelle pasta ( use amount for 4 servings)
3 T. olive oil
1 medium shallot, finely minced
2 garlic cloves, finely minced
12 Crimini mushrooms
12 white mushrooms
12 small Shiitake mushrooms
1 T. fresh thyme or 1 t. dried thyme
1 t. red pepper flakes, or to taste
6 oz. jar marinated artichoke hearts, roughly chopped, optional
kosher salt and black pepper, to taste
Asiago cheese, grated
Directions
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Wipe off mushrooms with a paper towel; thinly slice mushrooms; set aside.
In a large skillet over medium-low heat, heat the olive oil. Add shallots and garlic; cook until soft, about 3 minutes. Add mushrooms; stir; cook over medium-low heat until caramelized and soft, 6 – 10 minutes. Stir in thyme and red pepper flakes; remove from heat.
While mushrooms are cooking, cook the pasta according to package directions, about 7-10 minutes; drain; immediately toss with mushrooms and a drizzle of olive oil. The heat from the pasta and the moisture left from draining will heat the mushrooms. Stir in the artichoke hearts. Season to taste with salt and pepper.
Serve immediately with grated Asiago cheese on top.
4 servings.