Egg tagliolini with mushrooms and peppers, a simple, colorful, aromatic, and very tasty dish that is prepared in a short time and that we can make for unexpected guests or Sunday lunch, thus consuming vegetables and produce in a simple and flavorful way. It is a vegetarian recipe but can be enriched with other ingredients of our choice, turning it into a complete dish. If you want to try making fresh egg pasta, here’s a simple guide to make it by hand, easily and successfully.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz Egg tagliolini
- 1 Peppers (red and small)
- 1 Peppers (yellow and small)
- 9 oz Champignon mushrooms
- to taste Dry white wine
- to taste Extra virgin olive oil
- to taste Fine salt
- 1 clove Garlic
- to taste Parsley
Preparation
1) Wash and cut the peppers first into strips and then into very thin slices, after removing seeds and white ribs.
2) Clean the mushrooms, remove the soil, and cut them into chunks or strips, not too small. Place them in a non-stick pan on low heat, cover (without adding water or seasonings), and let them release (once) some of their water, which we’ll discard. Then transfer the mushrooms to a plate.
3) Meanwhile, bring water to a boil for the tagliolini.
4) In the same pan as the mushrooms, sauté a clove of garlic with extra virgin olive oil over low heat; this way, the oil will absorb all the garlic aroma without burning it.
5) When sautéed, remove the garlic, increase the heat, and add both vegetables. Allow them to brown and soften for a few minutes, stirring often. Splash with a little dry white wine, let the alcohol evaporate, and season with salt. Finally, cover the pan, lower the heat, and let them cook for a few more minutes until they reach the desired consistency.
6) Drain the tagliolini al dente and toss them in the pan with the vegetables, adding a small ladle of pasta water for creaminess. Serve immediately with a generous sprinkle of fresh chopped parsley.
