Mushroom and walnut tagliatelle
This vegetarian pasta dish combines a mixture of peppery basil, sweet tomatoes and creamy mushrooms. The smooth homemade tagliatelle and rich sauce warm the soul.
Serves 4
PASTA DOUGH
300g double-zero flour (see note)
½ teaspoon salt
3 eggs
1 tablespoon olive oil
SAUCE
1 cup mushrooms
½ cup walnuts
2 tablespoons olive oil
1 brown onion, diced
1 carrot, grated or diced
1 large celery stalk
4 garlic cloves, crushed
1 can cherry tomatoes
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
½ cup dry red wine
1 tablespoon rosemary
1 tablespoon oregano
1 teaspoon chilli flakes
Salt and pepper to taste
TO SERVE
Fresh parsley or basil leaves
Shaved parmesan
