Theme Layout


Boxed or Wide or Framed

Theme Translation

Display Featured Slider


Featured Slider Styles


Display Grid Slider


Grid Slider Styles

Display Trending Posts


Display Author Bio

Display Instagram Footer

Blog Archive

Tagliatelle with Mushrooms, Lemon & Breadcrumbs

Last night, my friend and I decided to have a girl’s night in. Hence make a lovely dinner followed by dessert (Oreo truffles!) and a movie. Oh and of course catch up and gossip! The dish that we made was amazing and quite simple to make. Just a quick note: I substituted the leeks for green onions and did not use the chicken stock as my friend is vegetarian. Also, you can make the sauce and breadcrumbs ahead of time and boil the pasta just before you need it. 

12 ounces tagliatelle
1/4 cup olive oil
1 tablespoon chopped garlic
1/2 cup fresh breadcrumbs
2 tablespoons chopped parsley
2 leeks, white and light green part only, sliced
1 pound mixed mushrooms, quartered
1 teaspoon grated lemon rind
3 tablespoons lemon juice
1/4 cup chicken stock
1/2 cup packed basil leaves
1 tablespoon extra virgin olive oil

1)  Bring a large pot of salted water to boil and add tagliatelle. Cook according to package directions or until just al dente. Drain, reserving ¼ cup (50 mL) pasta cooking water.

2) Heat 1 tbsp (15 mL) olive oil in a small skillet over medium heat. Add 1 tsp (5 mL) chopped garlic and bread crumbs and sauté until breadcrumbs are crisp, about 2 minutes. Stir in 1 tbsp (15 mL) chopped parsley, season with salt and transfer to a bowl. Reserve.

3) Heat remaining 3 tbsp (45 mL) oil in a large skillet over medium-high heat. Add leeks and sauté for 1 minute or until slightly softened. Add mushrooms and remaining 2 tsp (10 mL) garlic and cook another 3 minutes or until mushrooms are limp and exuding some juice. Stir in lemon rind and 2 tbsp (25 mL) lemon juice. Add stock and basil leaves and cook for 30 seconds or until basil has just wilted. Season well with salt and pepper.

4) Toss tagliatelle with mushroom mixture. Stir in reserved pasta cooking water, remaining 1 tbsp (15 mL) lemon juice, remaining 1 tbsp (15 mL) parsley and extra virgin olive oil. Toss with breadcrumbs. Divide pasta between 4 individual serving plates and
serve immediately. Enjoy!

Recipe was found on foodnetwork website

Rosalyn Gambhir
Share :

No comments:

Post a Comment

[name=Rosalyn Gambhir] [img=https://i.imgur.com/9rNiMGU.jpg] [description=Rosalyn Gambhir is the gal behind the blog The Staycationer. Whether it's exploring the local food scene with her foodie partner-in-crime or taking in the view from her favourite cafe, Rosalyn is always a tourist, looking for the next exciting adventure within Kingston, Ontario and beyond. The Staycationer allows you to rediscover hidden gems in your very own backyard.] (facebook=https://www.facebook.com/thestaycationer) (twitter=https://twitter.com/rosalyngambhir) (instagram=https://www.instagram.com/rosalyngambhir/)

Follow @rosalyngambhir