Pasta in many recipes tastes better when served with few quality ingredients. Take the example of these tagliatelle ai funghi, easy and quick to do. We can use the variety of mushrooms that we want. Italians tend to throw the porcini mushrooms, a mushroom with a gelatinous and very aromatic texture. Mushrooms can be found both fresh, preserved or dehydrated, which are very tasty.

Pasta with mushrooms, garlic and parsley

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A recipe with very simple ingredients but that is really tasty. This dish of Pasta with mushrooms, garlic and parsley has everything to succeed at home

Ángela

Kitchen: cuisine
Recipe type: pasta
Rations: 4

Total time:

Ingredients

400 gr. pasta
1 kg. of mixed mushrooms
fresh parsley
2 cloves of garlic
white wine, olive oil
Grated parmesan

Preparation

Once the mushrooms have been cleaned with a brush and a damp cloth (we will try to avoid getting them wet so they do not lose their aroma), slice them and sauté them in a pan with two tablespoons of oil, the two peeled and chopped garlic cloves and a little of chopped parsley.
Turn up the heat, add the wine and let it reduce for a couple of minutes. Then we lower the heat, add salt and pepper and cook a few more minutes until the mushrooms are tender.
Meanwhile, boil the pasta in salted water until it is cooked, drain and mix with the sautéed mushrooms.
Sprinkle more parsley and a little oil and raw garlic if you like.

Image: Culinaryculture

Recetín

Pasta with mushrooms, garlic and parsley