Best 2 Tagliarini With Mushrooms Garlic And Sage Recipes

Indulge in a culinary journey with our exquisite selection of Tagliarini recipes, a symphony of flavors that will tantalize your taste buds. From the classic Tagliarini with Mushrooms, Garlic, and Sage, a harmonious blend of earthy mushrooms, aromatic garlic, and savory sage, to the rich and creamy Tagliarini with Pancetta and Peas, featuring crispy pancetta, sweet peas, and a luscious sauce, each dish promises a unique gustatory experience. For those seeking a vegetarian delight, the Tagliarini with Artichokes and Lemon offers a vibrant medley of tender artichokes, zesty lemon, and a hint of garlic, while the Tagliarini with Asparagus and Pecorino invites you to savor the delicate flavors of asparagus, nutty pecorino cheese, and a touch of chili.

Here are our top 2 tried and tested recipes!

ROASTED SPAGHETTI SQUASH WITH MUSHROOMS, GARLIC AND SAGE

Roasted Spaghetti Squash with mushrooms, garlic and sage image

Roasted Spaghetti Squash with mushrooms, garlic and sage- a flavorful and healthy low-carb meal that feels like a comforting pasta dish! Perfect for fall! Keep it vegan or add grated Romano cheese!

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories Main

Time 1h

Number Of Ingredients 12

Ingredients

1 small spaghetti squash (about 2 lbs)
1 Tablespoon butter ( optional, or just use olive oil)
2 Tablespoon olive oil
½ an onion, chopped
12- 16 ounces sliced mushrooms - cremini, shiitake or chanterelles
4-6 garlic cloves, finely chopped
3 Tablespoons fresh torn sage
salt and pepper to taste
generous pinch nutmeg
¼ cup grated Romano cheese (or Parmesan) OPTIONAL
drizzle truffle oil - optional but delicious, especially if going vegan.
toasted pine nuts - optional but delicious!

Steps:

Preheat oven to 425 F
Cut spaghetti squash in half (widthwise) and place open side down on a parchment-lined baking sheet. Bake 30-40 minutes until knife-tender, turn on their side, and roast 5-10 more minutes to allow steam to dry out!
While squash is baking, heat oil and butter in a large skillet over medium-high heat. Sauté onions until just tender about 2-3 minutes. Add mushrooms, turn heat to medium and saute until they begin to release their liquid, about 5-7 minutes. Add garlic and sage and continue cooking until mushrooms brown, about 4 minutes.
Season generously with salt and pepper and nutmeg. Feel free to deglaze the pan with a little wine if you like, cooking this off.
Scoop out the spaghetti squash seeds, then add the long strands into the saute pan with the mushrooms and stir to incorporate.
Taste for salt, and add more if necessary. Stir in most of the grated cheese, saving some for garnish. Place in a serving bowl, top with remaining cheese and a drizzle of truffle oil and a sprinkling of pine nuts.

Nutrition Facts : ServingSize with cheese and no pine nuts, Calories 378 calories, Sugar 12 g, Sodium 253.2 mg, Fat 26.2 g, SaturatedFat 8.7 g, TransFat 0 g, Carbohydrate 30.2 g, Fiber 7.5 g, Protein 14.1 g, Cholesterol 30 mg

TORTELLONI WITH MUSHROOM-SAGE SAUCE

Tortelloni with Mushroom-Sage Sauce image

Categories Milk/Cream Dairy Herb Mushroom Pasta Sauté Vegetarian Quick & Easy White Wine Fall Sage Boil Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

2 packages (about 9 ounces each) mushroom and cheese tortelloni
1/4 cup (1/2 stick) butter
1/2 cup chopped shallots
12 ounces fresh shiitake mushrooms, stemmed, caps thickly sliced
1 1/4 cups dry vermouth or dry white wine
3/4 cup whipping cream
1 1/2 tablespoons chopped fresh sage

Steps:

Cook pasta in pot of boiling salted water according to package directions; drain.
Melt butter in heavy large skillet over medium-high heat. Add shallots; sauté 1 minute. Add mushrooms; sauté until brown, about 7 minutes. Add vermouth and cream. Boil until sauce thickens and coats spoon, about 5 minutes. Stir in sage. Season with salt and pepper. Add pasta; toss until heated through and serve.

Tips:

Use fresh mushrooms. Fresh mushrooms will have a more intense flavor and texture than dried or canned mushrooms.
Clean the mushrooms properly. To clean mushrooms, wipe them with a damp paper towel or rinse them quickly under cold water. Do not soak the mushrooms, as this will make them waterlogged.
Slice the mushrooms thinly. This will help them cook evenly.
Use a variety of mushrooms. This will give your dish a more complex flavor.
Sauté the mushrooms in butter or olive oil. This will help them brown and develop a rich flavor.
Add garlic and sage to the mushrooms. These herbs will complement the flavor of the mushrooms perfectly.
Cook the mushrooms until they are tender. This should take about 5-7 minutes.
Serve the mushrooms over pasta, rice, or polenta.

Conclusion:

Tagliarini with mushrooms, garlic, and sage is a simple yet delicious dish that is perfect for a weeknight meal. The combination of mushrooms, garlic, and sage creates a flavorful sauce that is perfect for coating pasta. This dish is also very versatile, as you can use any type of mushrooms that you like. So next time you're looking for a quick and easy meal, give this tagliolini recipe a try.