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🍝 Creative Pasta with Mushroom Tomato Sauce

452 kcal · 30 min · 4 servings

Ingredients

• 400 g Tagliatelle
• Salt
• 5 Tomatoes
• 2 Garlic cloves
• 350 g mixed mushrooms (e.g. chanterelles and porcini)
• 2 tbsp Olive oil
• Pepper (from the mill)
• 4 sprigs Marjoram
• freshly grated Parmesan (for sprinkling)

Instructions

1. 1. Boil water in a large pot and add some salt.
2. 2. Add the pasta to the boiling water and cook until al dente.
3. 3. Cut out the hard stem area from the tomatoes.
4. 4. Pour boiling water over the tomatoes briefly to help peel them.
5. 5. Remove the skin from the tomatoes and cut them into wedges.
6. 6. Peel the garlic and chop it finely.
7. 7. Clean the mushrooms and slice them or leave them whole depending on their size.
8. 8. Heat oil in a pan and fry the mushrooms with the garlic until golden brown.
9. 9. Pluck the marjoram leaves from the stems.
10. 10. Chop the marjoram leaves coarsely.
11. 11. Add the chopped marjoram leaves and the tomato wedges to the pan.
12. 12. Season the sauce with salt and pepper.
13. 13. Drain the pasta water.
14. 14. Add the pasta to the pan with the sauce.
15. 15. Toss the pan to mix the pasta well with the sauce.
16. 16. Serve the pasta on plates or in bowls.
17. 17. Garnish the pasta with the remaining marjoram leaves.
18. 18. Sprinkle grated Parmesan over the pasta and serve.

Nutrition per serving

• kcal: 452
• Protein: 19 g · Fett/Fat: 8 g · Carbs: 74 g