Tagliatelle with Truffle Pesto & Mushrooms
The Truffle Pesto and mushrooms becomes the star in this wholesome vegetarian pasta recipe. The tagliatelle is complemented by the rest of the ingredients – from the parsley and bay to the garlicky mushrooms.
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Cook Time
20 mins
Serves
3
Ingredients
- 300g Tagliatelle
- 2 tbsps Sacla' Black Summer Truffle Pesto
- 500g chestnut mushrooms, sliced
- 100ml extra virgin olive oil
- 50g butter
- 1 bay leaf
- 1 peeled & crushed clove of garlic
- 1 tbsp. spoon thinly cut parsley
- Salt to taste
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How to make the recipe
Step 1
Thinly slice the mushrooms and saute them over a medium heat for 5 minutes with the olive oil, garlic, salt and bay leaf. Spoon in 2 tbsps of Truffle Pesto and mix.
Step 2
Add the butter, then take out the bay leaf and turn off the heat.
Step 3
Boil the tagliatelle in a pan of water until cooked to your liking, then drain and add to the mushroom mix.
Step 4
When cooking is complete, add the butter and remove the bay leaf.
Step 5
Stir in the parsley and serve.
