Fall Taglietelle Pasta w Roasted Tomatoes and Mushrooms

1/2 bag of Maitake and Chantrelle Mushrooms

2 Pints Cherry Tomatoes

Sun Dried Tomatoes

Veggie Broth

Baby Kale

Taglietelle PastaLemon

Garnish:  Parsley, Chives

Optional:  Black Olives

Wash mushrooms and peel the Chantrelles down lengthwise, Heat EVOO is cast iron skillet, add garlic and sear until lightly browned.  Set aside.
Wash tomatoes and cut in half, , searing them in EVOO until lightly browned.  Add the Sun dried tomatoes.
Cook Pasta.
Add the mushrooms to the tomatoes, add the stock, approx 1/4 to 1/2  cup, and simmer merry the flavors, Add the baby kale until light green. Squeeze with lemon, black olives and garnish with Fresh parsley and chives.
Serve immediately over the pasta with a squeeze of lemon

Added Black Truffle shaved as we had left over from Thanksgiving.  This was such an incredible dish, I think the thickness of the Taglietelle Pasta goes so well with a veggie pasta, you can really taste the richness and feel like your somewhere in the Mediterranean with this dish!  Enjoy!

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