This is a recipe I adapted from Gino's Pasta by Gino D'Acampo. His wasn't a vegetarian recipe but this is hard to beat when time is against you. Start to plate in under 15 minutes, can't get better than that.
Tagliatelle
with Mushrooms in a Dolcelatte and Cream Sauce
2tbs olive oil
400g/14oz Portabello or any large field mushrooms sliced
thickly about 1.5-2 cms
200g/8oz Dolcelatte cheese
150m1/ ¼ pint double cream
75ml 1/8 pint dry white wine
2tbs chopped sage
400g/14oz fresh tagliatelle
Salt and pepper to taste
Heat the oil in a medium saucepan over a medium heat. Add the mushrooms and sauté for about 6-8 minutes until the mushrooms start to
brown and stir occasionally. Lower the
heat and add the dolcelatte. Continue to
cook for two minutes, stirring until the cheese has melted
Pour in the cream and wine and continue stirring and cook
for a further minute,
Add the chopped sage and season with salt and pepper. Set aside.
Cook the pasta in a large saucepan of salted boiling water
until al dente. Reserve a little of the
pasta water, then drain the pasta and tip back into the same saucepan.
Pour in the mushroom mixture and stir together for about 30
seconds until the pasta is coated all over by the sauce. If it is looking too thick add a little of
the reserved pasta water.
Serve immediately with some crusty bread and a green salad.
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