Tagliatelle with mushrooms and nuts

I'm not feeling very talkative (or blogative?) right now, so this simple receipt will have to do for today. Simple as it is, it was still very tasty. The nuts provide the little extra.

Tomorrow we will be attending the last barbecue of the year, for this special occasion I am planning to bring my favorite pasta salad.

There is only one catch: I never cooked this salad myself, let alone in a vegan version. At least veganizing it shouldn't be that difficult, since it contains no salami or pork sausages, as most of German pasta salads do. We'll see.

 

 

Tagliatelle with mushrooms and nuts

serves two:
0,5lb tagliatelle
1/2c hazelnuts, peeled
3T dried mushrooms (mixed or shiitake)
0,5lb button mushrooms
2 garlic cloves, pressed
1T olive oil
1/2c white wine
1/2c soy cream
fresh parsley, chopped
salt and pepper

 

Roast nuts in a pan till slightly browned.

Soak dried mushrooms in boiling water for about 15 minutes.

Cook noodles according to package, drain and set aside. Wash button mushrooms and slice not too finely.

Heat oil in a pan, fry mushroom slices along with the pressed garlic on medium heat for some minutes. Deglaze with wine.

Drain dried mushrooms and add to pan. Let cook until wine is nearly evaporated. Add cream and turn up the heat.

Season with salt and pepper.

Chop nuts and add along with the pasta to the man. Mix well and let reheat (takes about a minute).

Garnish with chopped parsley and serve.