Tagliatelle with Mushrooms and Chard

“キノコとチャードのタリアテッレ”

When I began hand-rolling pasta, I found myself gravitating toward simple vegetable-based sauces rather than meat-based ones to enjoy the soft, pillowy texture of the pasta.

This comforting dish is the perfect midweek meal for crisp autumn days.

Ingredients (serves 2)

Tagliatelle   200g

Mushroom   300g(cleaned, sliced into thick cuts)

Chard   150g(cut into 5cm long)

Celery   50g(chopped finely)

Shallot   20g(chopped finely)

Garlic   1clove

Butter   30g

Parmesan cheese   2handful

Parsley   as garnish(chopped finely)

1. Cook the pasta in salted boiling water until al dente.

2. In a pan, melt the butter over medium heat and sauté the celery, shallot, and garlic until fragrant. Add the mushrooms and chard, cooking until softened.

3. Once the pasta is cooked, use tongs to transfer it directly into the pan with the mushrooms, reserving a small amount of pasta water.

4. Stir continuously to thicken the sauce. If it becomes too dry, gradually add the reserved pasta water, a little at a time. Stir in the cheese until fully emulsified. Serve immediately, garnished with parsley and additional cheese on top.