Tagliatelle with Portobellos and Chive Ricotta
Weeknight fan favorite! A meaty-yet-meatless mushroom sauce pairs perfectly with chive-seasoned ricotta in a tangle of tagliatelle.
- Makes4 servings
- Cook Time30 minutes
- 8
In this hearty vegetarian dish, an umami-rich mushroom sauce combines with tarragon-tossed tagliatelle pasta. Red miso and mild portobellos ground the flavors in earthy richness that contrasts well with a finishing spoonful of chive-seasoned ricotta cheese. Tagliatelle is an egg noodle similar in shape to fettuccine, but with a finer texture and richer flavor. We used dried tagliatelle, which is sold bundled in nests. Refer to the package directions for cooking times.
Don't forget to scrape off the gills from the undersides of the mushroom caps. If left, the gills give the sauce a murky appearance.
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