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Fresh Tagliatelle with Miso Pesto & Garlic Mushrooms

A delightful and comforting dish featuring fresh tagliatelle pasta combined with creamy miso pesto and earthy garlic mushrooms, perfect for busy evenings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 400 grams Fresh Tagliatelle Pasta Can substitute with fettuccine.
  • 2 cloves Garlic Fresh is best; garlic powder can work in a pinch.
  • 250 grams Mushrooms Cremini or shiitake are excellent alternatives.
  • 2 tablespoons Olive Oil Can use avocado oil for high smoke point.
  • 50 grams Parmesan Cheese Nutritional yeast is a non-dairy substitute.
  • 30 grams Pine Nuts Walnuts or sunflower seeds can replace them.
  • to taste none Salt Always adjust to taste.
  • to taste none Pepper Always adjust to taste.
  • 1 cup Fresh Basil Can use parsley or arugula as an alternative.

Method
 

Preparation and Cooking
  1. Cook the fresh tagliatelle according to the package instructions until al dente. Drain and set aside.
  2. In a pan, heat olive oil over medium heat. Add minced garlic and sliced mushrooms, sautéing until the mushrooms are tender and golden.
  3. In a blender, combine miso paste, olive oil, Parmesan cheese, pine nuts, and fresh basil. Blend until smooth to create the pesto.
  4. Add the cooked tagliatelle to the pan with mushrooms, stirring in the miso pesto. Toss until the pasta is well coated.
  5. Season with salt and pepper to taste. Serve warm, garnished with additional Parmesan and fresh basil.

Notes

For creamier pesto, add a splash of pasta cooking water. Toast pine nuts before adding them to the pesto for extra nuttiness. Squeeze lemon juice for additional brightness.