Tagliatelle with my favorite – mushrooms!
I’m sharing one of my favorite pastas today. And that’s definitely no exaggeration.
With cooking, wine, a little vegan butter, and simply cremini mushrooms, this pasta dish is simple and downright delicious. How can you resist this? I could not.
Oh and that fried rosemary. Can’t miss out on that 🙂
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Mushroom and Fried Rosemary Tagliatelle.
Fried Rosemary
- 1 tablespoon olive oil
- 5 sprigs rosemary
- 1/2 teaspoon salt
Mushroom Tagliatelle
- 3/4 pound tagliatelle or long-cut pasta
- 2 tablespoons olive oil
- 1 pound cremini mushrooms
- 6 tablespoons vegan or regular unsalted butter
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 cloves garlic, minced
- 3/4 cup white cooking wine
- 1/2 cup parmesan, grated
- additional parmesan ((for topping))
- To make fried rosemary, heat olive oil in a small skillet over low heat. Add rosemary, and fry until golden. Season with salt. Set aside.
- Cook pasta until al dente according to package directions.
- To make pasta, heat olive oil in a large skillet over medium heat. Add mushrooms, and cook until slightly tender. Add butter, salt, pepper, garlic, and wine. Cook until mushrooms are fully cooked. Add cooked pasta, and toss until fully coated. Sprinkle in parmesan, and heat until melted. Serve with fried rosemary and fresh parmesan. Enjoy!
