Tagliatelle with mushrooms

Submitted by enr on 13 Oct 2014
250 g tagliatelle
1 onion
2 cloves garlic
1 carrot
150-200 ml water (for vegetable broth)
230 g mushrooms
60 ml red or white wine
250 ml tomato paste
1 tbsp soy sauce
thyme, savory, basil, parsley, salt and pepper
Tagliatelle with mushrooms
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In a saucepan with salted water boil tagliatelle, then squeeze them completely out of the water, and to add a little butter flavor to cooked tagliatelle. In a small saucepan with water boil chopped carrot and onion from which to get at least 150 ml vegetable broth. As boiled vegetables add the chopped garlic, cover with a lid for about 5 minutes. Then add the sliced ​​mushrooms, wine, tomato paste, soy sauce and spices. Cover again and stew for a few minutes, then remove the lid and let the sauce to boil well, until thickened and half the liquid evaporates. finished mushroom sauce is mixed with tagliatelle. Serve tagliatelle covered with chopped parsley and sprinkled with cheese. * The recipe can be prepared as tomato puree replaced with finely chopped fresh tomatoes, also the products can be added and processed cheese. * With that amount of products are obtained 4 servings.
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13 Oct 2014
400 best-ever recipes: Low fat - Fat free, Anne Sheasby