Roasted Garlic and Mushroom Pasta - Vegetarian
Our Roasted Garlic and Mushroom Pasta is a symphony of rich, earthy flavors that come together in a beautifully rustic dish. Long strands of tagliatelle intertwine with savory roasted garlic and sautéed mushrooms, creating a meal that's both comforting and sophisticated. A touch of cream and Parmesan cheese adds just the right amount of indulgence, making it perfect for a cozy dinner at home or a special occasion.
Ingrédients
- 8 oz tagliatelle or any long pasta
- 1/2 pound mixed mushrooms, sliced
- 1 head head of garlic
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
- 1/4 cup vegetable broth
Instructions
- Preheat oven to 400°F (200°C).
- Cut the top off the head of garlic, drizzle with olive oil, wrap in aluminum foil, and roast in the oven for 30 minutes.
- While the garlic is roasting, bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat the remaining olive oil over medium-high heat. Add the sliced mushrooms and sauté until golden brown, about 7-8 minutes.
- Once the garlic is roasted, squeeze the cloves out and mash them into a paste.
- Add the mashed garlic, vegetable broth, heavy cream, red pepper flakes, salt, and pepper to the skillet with mushrooms. Stir well.
- Add the drained pasta to the skillet and toss to combine. Sprinkle with Parmesan cheese and fresh parsley.
- Serve immediately, garnished with extra Parmesan and parsley if desired.
Nutrition (per 100g)
Serving: 100g | Calories: 450kcal | Carbohydrates: 55g | Protéines: 12g | Fat: 20g | Sucre: 4g
Tried this recipe?Let us know how it was!