How do you store the vegetarian pasta with parsnip, mushrooms, and garlic?

Name: Vegetarian pasta with parsnip, mushrooms, and garlic
Cook time: 25 min
Total time: 25 min
Yield: 4P
Ingredients: 500 g tagliatelle; 250 g mushrooms; 2 parsnips (about 300 g), washed and cut into thin wedges; 2 cloves of garlic, finely chopped; 1 tbsp olive oil; 250 ml dry white wine; 250 ml cooking cream; Salt and pepper, to taste; A handful of fresh basil, roughly chopped

Refrigerator: Store the leftovers in a sealed container in the refrigerator. It will stay good for up to 2 days. Reheat: Gently warm in a pan with a splash of water or cream to make the sauce creamy again.

Vegetarian pasta with parsnip, mushrooms, and garlic

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25min

•

Easy

Enjoy this vegetarian pasta with parsnip, mushrooms, and garlic. A flavorful meal that is ready in just 25 minutes!

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Ingredients

What do you need?

Quantity: 4P

500 g tagliatelle
250 g mushrooms
2 parsnips (about 300 g), washed and cut into thin wedges
2 cloves of garlic, finely chopped
1 tbsp olive oil
250 ml dry white wine
250 ml cooking cream
Salt and pepper, to taste
A handful of fresh basil, roughly chopped

Preparation method

How do you make this?

Cooking pasta: Cook the tagliatelle according to the package instructions until al dente. Drain and set aside.

Preparing vegetables: Slice the mushrooms into thin slices. Cut the parsnip into eight thin wedges. Peeling is not necessary, just wash them well.

Sautéing vegetables: Heat the olive oil in a large frying pan over medium heat. Add the garlic and sauté briefly until fragrant.

Add the parsnip and mushrooms and sauté until they start to turn golden brown and soft (about 8-10 minutes).

Making the sauce: Deglaze the pan with the white wine and stir well. Let the wine reduce for 2-3 minutes.

Add the cream and let it simmer gently until the sauce thickens. Season with salt and pepper.

Combining: Add the cooked tagliatelle to the pan and mix everything well so that the pasta is coated with the creamy sauce.

Serving: Divide the pasta among the plates and garnish with fresh basil. Serve immediately.

Tips

For extra taste you can add some Parmesan cheese or roasted pine nuts as a topping. This dish combines well with a fresh green salad or a glass of white wine, such as Sauvignon Blanc. Do you want to make the dish vegan? Use vegetable cream and replace the tagliatelle with an egg-free variant.