Tom’s mushroom tagliatelli with home-made pesto.

As I am often told, being vegetarian is a pain for people when I go to theirs for dinner. Despite Tom moaning a little, he made this extraordinary pasta dish especially for me, for which I am uber-grateful. 

Courtesy of Tom, here it is!


 
For the home-made pesto (because shop bought stuff isn’t veggie):
  • handful of fresh basil leaves
  • handful of pine nuts
  • some veggie cheese (as much as you fancy), finely grated
  • olive oil
  1. This is so simple. Just chop the basil as finely as possible and put in a bowl. 
  2. Chop the pine nuts to as close as a powder as possible. Add to the basil.
  3. Throw in the cheese. 
  4. Mix all together with a dash of olive oil. Start with a small amount of it then add more if needed. It should resemble a paste. And there you have it! Home-made pesto.
For the mushroom pasta:
  • one batch home-made pesto
  • 4/5 chestnut mushrooms, washed and sliced
  • 1 clove of garlic, minced
  • two wheels of tagliatelli
  • olive oil
  1. Pour some salted boiling water into a saucepan and add the pasta. 
  2. About 5 minutes later, heat the olive oil in a frying pan. Throw in the mushrooms and sauté for a couple of minutes until soft. Add in the garlic.
  3. When the pasta is cooked, drain and put back in the saucepan. Add in the garlic mushrooms and the home-made pesto and toss together until it’s all coated. Season with olive oil, salt and pepper and serve. 

Voila! A lovely vegetarian pasta dish that’s tasty but not too time consuming. 



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