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–+ servings
Balsamic Wild Mushroom Pasta

Balsamic Wild Mushroom Pasta - A Decadent 15-Minute Delight

A delicious Balsamic Wild Mushroom Pasta that's quick to prepare, making it a perfect vegetarian dinner option.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 plates
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 200 grams Tagliatelle Feel free to substitute with any pasta of your choice.
For the Mushroom Sauce
  • 250 grams Wild Mushrooms Substitute with button or cremini mushrooms if needed.
  • 2 tablespoons Olive Oil Can replace with any neutral oil.
  • to taste Salt Adjust to taste.
  • to taste Black Pepper Freshly ground recommended.
  • 1 teaspoon Dried Thyme Fresh thyme can be substituted.
  • 1 teaspoon Dried Sage Omit if not available.
  • 1 teaspoon Smoked Paprika Sweet paprika can be used for a milder flavor.
  • 1/4 teaspoon Chili Flakes Adjust according to your preference.
  • 2 tablespoons Balsamic Vinegar Red wine vinegar can be used instead.
  • 2 tablespoons Unsalted Butter Margarine can be used as a vegan alternative.
  • 1 medium Shallot Can substitute with onion or leeks.
  • 3 cloves Garlic Adjust quantity based on preference.
For Serving
  • 100 grams Burrata Fresh mozzarella or cream cheese can be used as alternatives.
  • 2 tablespoons Toasted Pine Nuts Can omit or replace with walnuts.
  • to taste Fresh Thyme Optional garnish for added freshness.

Equipment

  • large pot
  • non-stick skillet
  • Colander

Method
 

Step-by-Step Instructions
  1. Begin by cleaning the wild mushrooms under cool running water. Pat them dry and slice into bite-sized pieces. Dice the shallot and mince the garlic.
  2. Fill a large pot with water, add salt, and bring to a boil. Cook the tagliatelle according to package instructions (about 8-10 minutes), then drain, reserving a splash of water.
  3. In a large non-stick skillet over high heat, add the sliced mushrooms and sauté for 6-8 minutes until golden brown.
  4. Lower heat and add olive oil. Season with salt, black pepper, smoked paprika, thyme, sage, and chili flakes. Cook for another 2-3 minutes.
  5. Stir in balsamic vinegar and butter. Allow them to melt and mix with mushrooms for about 1-2 minutes. Add minced garlic and shallot, sauté for one more minute.
  6. Add the drained tagliatelle to the skillet and toss to coat in the sauce. If dry, add a splash of reserved water.
  7. Transfer the pasta to serving plates and top with burrata, toasted pine nuts, and fresh thyme. Enjoy!

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 65gProtein: 15gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 40mgSodium: 400mgPotassium: 500mgFiber: 4gSugar: 6gVitamin A: 600IUVitamin C: 2mgCalcium: 150mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of water if needed.

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