Imagine twirling your fork into a plate of perfectly cooked tagliatelle, adorned with golden wild mushrooms and vibrant asparagus - a culinary journey that transforms simple ingredients into an extraordinary Italian masterpiece. This Asparagus Wild Mushroom Tagliatelle isn't just a meal; it's a sensory experience that will transport your taste buds straight to the rustic kitchens of Italy, where fresh, seasonal ingredients sing in perfect harmony.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 250g tagliatelle pasta
- 200g wild mushrooms, sliced
- 150g asparagus, trimmed and cut into pieces
- 2 cloves garlic, minced
- 50ml olive oil
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Begin by bringing a large pot of salted water to a boil. Once boiling, add the tagliatelle pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the wild mushrooms and asparagus. Clean the mushrooms by wiping them with a damp cloth to remove any dirt. Slice them into thin pieces. Trim the asparagus by snapping off the woody ends and cut the spears into bite-sized pieces, approximately 2-3 inches long.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add the sliced wild mushrooms to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are golden brown and tender. Season with salt and pepper to taste.
- Next, add the asparagus pieces to the skillet with the mushrooms. Sauté for an additional 3-4 minutes until the asparagus is bright green and tender but still crisp.
- Once the pasta is cooked, reserve about 100ml of the pasta cooking water, then drain the pasta. Add the drained tagliatelle directly to the skillet with the mushrooms and asparagus.
- Gently toss the pasta with the vegetables in the skillet, adding a splash of the reserved pasta water to help create a light sauce. Continue to toss until everything is well combined and heated through.
- Taste the pasta and adjust the seasoning with additional salt and pepper if needed.
- To serve, divide the Asparagus Wild Mushroom Tagliatelle among four plates. Grate fresh Parmesan cheese over each serving and drizzle with a little extra olive oil if desired.
- Enjoy your delicious Italian dish, savoring the flavors of the wild mushrooms and fresh asparagus!
Tips
- Choose fresh, high-quality wild mushrooms like porcini, chanterelles, or shiitake for the most robust flavor profile.
- Always clean mushrooms gently with a damp cloth instead of washing them to prevent waterlogging.
- Cook pasta just until al dente to maintain the perfect texture and prevent mushiness.
- Reserve some pasta water before draining - its starchy goodness helps create a silky sauce.
- Use freshly grated Parmesan for the most intense, authentic flavor.
- Don't rush the mushroom sautéing process - golden brown edges mean maximum flavor development.
- For extra richness, consider adding a splash of white wine when cooking the mushrooms.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 12g
Fat: 18g
Saturated Fat: g
Cholesterol: 10mg
