When folks find out we work from home, the first response is “that is great, you must cook all day then”. Even though we do work from home, I don’t cook all day, and there are evenings when I do not feel like spending even 5 minutes in the kitchen. That is when I turn to quick and easy recipes such as this one for Tagliatelle Pasta with a Light Mushroom Sauce.
Mushrooms, as well as some sort of pasta, are staples in our house. Mushrooms because they can take us from breakfast to dinner in a matter of minutes, and pasta well, just about anything tastes good with a big bowl of warm noodles. This recipe happens to be a favorite around here on our busiest night of the week, which happens to be Wednesday. We teach an online group how to shoot food videos and after we all hang out (virtually) looking at each other’s food video we are starving with no time to really cook.
With this recipe, I can have dinner on the table within minutes, and while the mushrooms are caramelizing I pour a glass of wine, make a salad, warm some bread and possibly lay out some cheese. Then I have a healthy, quick and easy dinner on the table in 30 minutes.
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Tagliatelle Pasta with a Light Mushroom Sauce
** serves 4
1 package of tagliatelle pasta (serves 4)
3 tablespoons olive oil
1 medium shallot, finely minced
2 garlic cloves, finely minced
12 cremini mushrooms
12 white mushrooms
12 small shiitake mushrooms
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 teaspoon (more or less depending on heat) chili pepper flakes
1 6 ounces jar marinated artichoke hearts, roughly chopped – optional
kosher salt and black pepper to taste
Thinly slice the mushrooms and set aside.
In a large frying pan over medium-low, heat the olive oil, then add the shallots and garlic. Cook until soft, about 3 minutes.
Add the mushrooms, stir and cook over medium-low until caramelized and soft. This step will take about 6 – 10 minutes depending on the heat of your stove.
Stir in the thyme and chili flakes, then remove from the heat.
Cook the pasta according to package directions.
Drain the pasta, then immediately toss with the mushrooms and a drizzle of olive oil. The heat of the pasta and the moisture left on from draining will heat the mushrooms. At this point, if you are using the artichoke hearts stir them in.
Season to taste with salt and pepper. Grate cheese over the top.
**disclaimer: This post is a collaboration between the Mushroom Channel and Chez Us. All content and photos are my own and were not influenced by other parties. We appreciate our readers supporting sponsors that allow us to create exciting content for Chez Us.