Ingredients
- 400 g tagliatelle (reserving 1 cup cooking liquid)
- 1,5 tablespoon unsalted butter
- 2 shallots, diced
- 1 garlic clove, minced
- 350 g chanterelle mushrooms, cleaned
- 1/2 teaspoon or more pink peppercorns, (slightly crushed with the back of a spoon)
- Sea salt and freshly ground pepper, to taste
- 1/2 cup dry white wine (125 ml)
- 1/2 cup vegetable broth (125 ml)
- 1 tablespoon fresh thyme leaves (plus more for garnishing)
- 3 tablespoons mascarpone, or more, if desired
- 1 tablespoon freshly squeezed lemon juice, or more to taste
- freshly grated Parmesan cheese
Instructions
- Thoroughly clean the chanterelle mushrooms to remove small debris. If the mushrooms are very big, cut into even sized pieces.
- Cook pasta according to packet directions, until al dente, in a large pot of salted, boiling water. Drain, reserving at 1 cup / 250 ml cooking liquid, and return pasta to pot.
- Meanwhile, heat the butter in a large skillet over medium-high heat. Cook the shallots and garlic until soft, about 2 minutes. Add the mushrooms and pink peppercorns to the pan. Cook until mushrooms are tender, stirring frequently, for 7-8 minutes. Season with salt.
- Add the wine and cook until reduced (2-3 minutes).
- Add the broth and thyme leaves, reduce the heat to medium-low and simmer until liquid is slightly reduced.
- Stir in the mascarpone and 1/3 of the reserved pasta cooking water. Cook until a creamy sauce forms, then stir in the lemon juice.
- Add the mushroom mixture and a generous sprinkling of parmesan. Season with salt and pepper, to taste.
- Toss well to coat the pasta, slowly adding some more of the reserved pasta water (1 tablespoon at a time), until the sauce reaches the desired consistency.
- Garnish with thyme leaves and grated parmesan. Serve immediately and enjoy!
Nutrition
Notes
- For a richer sauce, feel free to increase the amount of mascarpone, or add a little cooking cream.