What would we do without pasta for a healthy and filling meal in double quick time? This tasty vegetarian/ vegan option takes under half an hour make, including the preparation and cooking time. Any mushrooms will be fine for this recipe, but juicy chestnut mushrooms add a little extra flavour.
250g chestnut mushrooms
4 tbs Carotino Oil
500g tagliatelle or spaghetti
1 garlic clove, chopped
1 tbs red wine vinegar
1 tbs lemon juice
2 tbs chopped herbs (thyme, chives, oregano)
Salt and pepper to season
Clean and trim the mushrooms, cut in half and brush with Carotino Oil. Grill for 7-8 minutes, until tender, turning occasionally to avoid burning. In the meantime, cook the tagliatelle in boiling salted water according to packet instructions – usually around 10 minutes. When cooked, drain the pasta mix with a dash of Carotino Oil to prevent sticking and leave in the pan to keep warm.
Remove the mushrooms from the grill and cut the halves into quarters. Pour the juices into a bowl and add the vinegar, any remaining oil, lemon juice, garlic and chopped herbs, mixing well together. Throw in the mushrooms and add salt and pepper according to taste. Pour the mushroom mixture into the pan of tagliatelle and mix well.
Serve in bowls, adding ground black pepper and a sprinkle of Parmesan cheese or herbs to garnish if desired.