Lunch with mushrooms and fresh tagliatelle

I love walking around a wood and looking for mushrooms. It is a rewarding feeling when I can find a big basket! Or, in case of bad luck, I’m good walking down the store’s aisle and buy some (maybe already clean 😉)

They are not very high in calories or fibre, but they have a great taste, or better, many different wonderful flavours, and they are rich in minerals and vitamins. A great way to add flavours in my plate.

This time, I was lucky: found a good number of mushrooms, yeah! And today it is time to cook! They are delicious with fresh pasta, so why not to make it from scratch? It’s nice when there is a bit of time, nothing fancy or too posh, just a way to have fun (see the recipe under 'General recipe': www.tittifood.com/post/fresh-homemade-tagliatelle).

Then, for balancing my meals and need some proteins: I’ve tried with tofu. First time ever I’ve combined mushrooms and tofu: let me tell you, it was very delicious! You should try too 😊

---

Ingredients mushrooms sauce:

500 gr mushrooms

2 cloves of garliv

20 gr fresh parsley

2 tablespoons extra virgin olive oil

Salt, black pepper

3 tablespoon cream (or a knob of butter)

In a big pan heat the oil and then add the mushrooms, salt and pepper.

After 4 minutes, crush the garlic in and the fresh parsley.

They will need to cook about 10-15 minutes: add the cream (or butter) in the last minute.

Keep a couple of big spoons for your tofu.

A like to toss the pasta with the sauce in its last minute of cooking: in this way pasta will absorb more flavours.

For a salty touch, add few scales of Parmesean.

I used 180 gr of fresh tofu. I wrapped it in some kitchen paper with a weight on top for about 30 minutes to remove moisture in excess.

In a pan I add the mushrooms I kept aside, then the tofu diced, some salt and cook it for about 4 minutes.