10min Mushroom Tagliatelle.
This is a super quick and delicious recipe from my ‘10min Pasta’ series. The idea of this series is to share pasta recipes that can be whipped up in the time it takes to cook some dried pasta!
To keep the time to an absolute minimum here i’ve used a food processor for the onions, mushrooms & garlic. You can of course chop these by hand if you don’t have a food processor, but naturally this will take an extra few minutes. Get this prepped before you put your pasta on.
Recipe serves 2.
Ingredients.
200g tagliatelle, or another long pasta of choice
2 tbsp olive oil
200g chestnut mushrooms
1/2 an onion, or 1/4 if it’s a big one
75ml dry white wine
1 heaped tbsp tomato puree
Approx. 20g freshly grated parmesan, to serve
Salt & black pepper
Equipment.
Medium sauté/frying pan
Medium/large saucepan
Small measuring jug
Sieve/colander
Food processor
Knife & chopping board
Method.
Firstly, put your pasta on to cook in a large saucepan of boiling, salted water
In a food processor, blitz the onion until its very fine, but not so it’s a paste
Add the onion & olive oil to the frying/sauté pan on a medium-high heat and start to sweat them down, stirring continuously
Meanwhile, blitz the mushrooms & garlic in the food processor until its chopped but still quite chunky. You want to keep a bit of texture here so just pulse it a couple of times and don’t take your eye off it
Add the mushroom and garlic mixture to the pan and turn the heat right up, so the mushrooms start to caramelise and the water cooks out of them
After about 5mins, add the wine and continue to cook on high for a couple of minutes to burn off the alcohol
Finally, add the tomato paste along with some freshly ground black pepper, and about 100ml of the pasta cooking water
Once cooked, drain the pasta and add to the sauce
Serve with some freshly grated parmesan cheese and enjoy!
