Pasta, Rice & Grains

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Tagliatelle with Argan Oil and Parmesan

Difficulty:Easy

Ingredients

  • ■   4 oz dried porcini mushroom
  • ■   4 oz cloves garlic
  • ■   Olive Oil
  • ■   Vegetable stock

Description

1 cup dried porcini mushroom 2 cloves garlic, sliced Olive Oil 1/2 cup Vegetable stock 1/2 lb.Spinosi Tagliatelle pasta 1 tbsp Parsley, chopped 1 tbsp Lemon rind, finely zested 1 tbsp Argan oil to serve Grated Parmesan to serve Reconstitute the dried mushrooms and set aside. Saute garlic in olive oil for 30 seconds until fragrant. Add mushrooms, and sauté for 1-2 minutes. Add vegetable stock, bring to a boil and simmer until the liquid has nearly all evaporated and the mushrooms are soft, about 5 minutes. Meanwhile cook the pasta according to instructions. Drain and toss with the mushrooms, parsley and lemon zest. Season to taste and drizzle the argan oil over and serve with grated Parmesan. Recipe adapted and photo from angiesrecipes.blogspot.com

  • 1. Reconstitute the dried mushrooms and set aside.
  • 2. Saute garlic in olive oil for 30 seconds until fragrant.
  • 3. Add mushrooms, and sauté for 1-2 minutes.
  • 4. Add vegetable stock, bring to a boil and simmer until the liquid has nearly all evaporated and the mushrooms are soft, about 5 minutes.
  • 5. Meanwhile cook the pasta according to instructions.
  • 6. Drain and toss with the mushrooms, parsley and lemon zest.
  • 7. Season to taste and drizzle the argan oil over and serve with grated Parmesan.
  • 8. Recipe adapted and photo from angiesrecipes.blogspot.com

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