Three Mushroom Tagliatelle with Garlic Sauce

Three Mushroom Tagliatelle with Garlic Sauce

Spring is the season of asparagus, spinach, snap peas … and mushrooms. And what better way to serve mushrooms than smothered in a creamy, buttery garlic sauce and tossed with pasta? If you love mushrooms and are cooking for one, this recipe is for you. (Have a family? Never fear! The ingredients can easily be multiplied according to the number of servings you need.)


In addition to delicious flavor, this savory pasta dish also packs in some important nutrients. The humble mushroom is a good source of antioxidants, fiber, protein, zinc, and copper. Mushrooms also contain a range of B vitamins: B1 supports your nerves and heart, B6 boosts your immune system and helps regulate blood sugar, B9 is important for liver function, and B12 plays a role in multiple areas from nerve function to DNA synthesis. Who knew these little fungi could be so tasty and healthy?


To clean your mushrooms, wipe them off with a damp tea towel or paper towel. Don’t soak them, as they will absorb the water like a sponge and fail to brown when cooked. Make sure to use a large enough pan when cooking to spread the mushrooms in a single layer. Contact with the hot pan will let any moisture evaporate quickly and brown the mushrooms nicely. If you can’t find one or two of the mushroom varieties listed here, feel free to experiment with other types. Similarly, fettuccini or another long, flat pasta can be substituted for the tagliatelle.


Three Mushroom Tagliatelle with Garlic Sauce
Serves: 1–2


Ingredients
PASTA AND MUSHROOMS

• 2–3 oz tagliatelle (dry)
• 1/3 cup shiitake mushrooms
• 1/3 cup baby button mushrooms
• 1/3 cup chestnut mushrooms
• 1 tsp. butter

SAUCE

• 1 tbsp. flour
• 1 tbsp. butter
• 1 cup milk
• 1 large clove garlic, crushed
• Salt and pepper, to taste

Directions
PASTA AND MUSHROOMS

1. Cook the tagliatelle according to package directions. Drain and reserve the cooking liquid.
2. While the pasta cooks, chop and slice the mushrooms.
3. Melt the butter in a skillet over medium heat. Add the mushrooms and cook until they are browned on all sides and slightly shrunken. Set aside.

SAUCE

1. Melt the butter in a small saucepan over medium heat. Add the flour and whisk together, then add the garlic.
2. Slowly pour in the milk while whisking vigorously. Continue to stir until the sauce comes to a boil, then lower the heat and stir until the sauce starts to thicken. Add a few tablespoons of the reserved pasta cooking liquid to obtain the desired consistency, if necessary. Take off the heat.
3. Toss the pasta, mushrooms, and sauce to combine. Serve immediately.

Author’s Bio: https://www.recipe-barn.com/
Recipe Contributed by: Melissa Gallo. A freelance writer and food blogger at recipe-barn.com

Melissa is a freelance writer and food blogger at recipe-barn.com. She is very passionate about cooking, creating and sharing unique recipes or just simply cooking good food. Melissa has also developed an interest in a variety of other things including healthy diet and traveling in new places around the globe to experience different cuisines and learning different cultures.