Tagliatelle with Mushrooms and Harissa

Excellent dish for low power evenings – dinner for 2 in ten minutes and many flavour.

Wine suggestion: A hotter local weather Shiraz/Syrah is our alternative since you want the juicier fruit however not too jammy please. Tonight a glass of Wolftrap Crimson from Boekenhoutskloof in South Africa. Largely Shiraz however with a contact of Mourvèdre and Viognier, it has fruit to counter the warmth of harissa, and a stability that does not overwhelm the meals.

Tagliatelle with mushrooms and harissa – 2 pers

• 150 grams tagliatelle
• 300 grams of chestnut mushrooms
• 4 spring onions
• 2 cloves of garlic
• 6 tbsp olive oil
• 3 tablespoons harissa paste
• grated Parmesan cheese, to serve

Deliver a big pan of very salted water to the boil and cook dinner the tagliatelle in line with the instances indicated on the package deal.

Warmth the olive oil in a big skillet, add the mushrooms and cook dinner for about 5 minutes or till starting to brown. Add the garlic and cook dinner for a minute, then add the spring onions and proceed to cook dinner for a couple of minutes or till softened. Stir within the harissa paste.

Drain the pasta rapidly and never too nicely and add it to the pan with the mushrooms. Toss all the pieces collectively and serve in heat bowls with the Parmesan cheese sprinkled on prime.

(Authentic recipe from A Cook dinner’s E book by Nigel Slater, 4th Property, 2021.)