Tagliatelle is my favourite type of pasta. Good tagliatelle sticks well to the sauce, but it also looks good with solid pieces of vegetables. Today in a brilliant combination with oyster mushrooms in cream sauce. Yum-yum!
Pasta is inseparably associated with running, all thanks to the ubiquitous „pasta party” before the marathons, when runners shove in tons of pasta to load themselves with carbs prior to the race day. Before the run we usually eat typical carbohydrate versions – with vegetables and light sauces (eg tomato sauce) or with fruit. Heavier variations taste great after the race, or as a cheat meal – all the creamy and cheese sauces, more greasy, but tasty as hell. This recipe belongs to the other category – although I always try to lighten my dishes – you can eat more then ;-)
RECIPE
Mocną stroną tego przepisu jest szybkość w przygotowaniu. W 20 minut mamy gotowy cały obiad. Sos robi się prawie równocześnie z gotowaniem makaronu, a danie wychodzi bardzo aromatyczne i stosunkowo lekkie jak na sos śmietanowy.
INGREDIENTS(1 serving):
- 60 g whole-wheat tagliatelle pastsa
- 250 g oyster mushrooms
- 1 small onion (70 g)
- 2 garlic cloves
- small splash of olive oil
- 4 tbsp (ca. 80 g) 12% cream
- seasoning: salt, pepper
PREPARATION:
- Cut the onion into cubes, chop garlic, cut the oyster mushrooms into larger pieces or slices.
- Heat the pan with a splash of olive oil and prepare a separate pan with hot salted water for pasta.
- Put the onion on the pan, glaze it a little, then add the garlic and oyster mushrooms. Saute until the oyster mushrooms lose most of the water.
- At the same time cook pasta al dente. If you have it done before the sauce is ready, drain and set aside for a moment.
- When the oyster mushrooms evaporate most of the water, reduce the flame, add cream (preferably at room temperature or mixed with some water from the cooking of pasta) and season with salt and pepper.
- On low heat, reduce the sauce about 5 minutes, then throw pasta into the pan. Mix to combine and serve on a plate.
- Sprinkle a bit with freshly ground pepper and serve.
