Garlic Tagliatelle with Portobello Mushrooms

Indulge in a delightful plate of tagliatelle, perfectly coated in garlic-infused olive oil and topped with sautéed portobello mushrooms and a generous sprinkle of grated cheese. A simple yet elegant dish that brings comfort to your table.

Steps

1. Cook the tagliatelle according to package instructions until al dente. Drain and set aside. 2. In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. 3. Add the sliced portobello mushrooms to the pan, season with salt and pepper, and cook until they are tender and golden, about 5-7 minutes. 4. Add the cooked tagliatelle to the pan with the mushrooms and garlic, tossing to combine and heat through. 5. Remove from heat and stir in the grated Parmesan cheese until melted and well mixed. Adjust seasoning if necessary. 6. Serve hot, garnished with fresh parsley and additional cheese if desired.

100g tagliatelle 1 large portobello mushroom, sliced 2 cloves garlic, minced 2 tbsp olive oil 30g grated Parmesan cheese Salt and pepper to taste Fresh parsley, chopped (for garnish)