Vegetarian pasta with parsnip, mushrooms and garlic

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25min

•

Easy

Enjoy this vegetarian pasta with parsnip, mushrooms and garlic. A tasteful meal that is on the table in just 25 minutes!

Enjoy this vegetarian pasta with parsnip, mushrooms and garlic. A tasteful meal that is on the table 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 in thin tricks
2 cloves of garlic, finely chopped
1 tbsp olive oil
250 ml of dry white wine
250 ml of cooking cream
Salt and pepper, to taste
A hand of fresh basil, coarse minced meat

500 g tagliatelle
250 g mushrooms
2 parsnips (about 300 g), washed and in thin tricks
2 cloves of garlic, finely chopped
1 tbsp olive oil
250 ml of dry white wine
250 ml of cooking cream
Salt and pepper, to taste
A hand of fresh basil, coarse minced meat
Preparation method

How do you make this?

Cooking pasta: Cook the tagliatelle according to the instructions on the packaging Al dente. Drain and keep aside.

Prepare vegetables: Cut the mushrooms into thin slices. Cut the parsnip into eight thin parts. Peeling is not necessary, well washing is sufficient.

Bake vegetables: Heat the olive oil in a large frying pan over medium heat. Add the garlic and fry it briefly until it smells.

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

Make a sauce: extinguish the pan with the white wine and stir well. Let the wine reduce for 2-3 minutes.

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

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

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

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