Monday, January 19, 2015

Sun-dried Tomato Mushroom Fettuccine

Almost three years of blogging and I just realized that this is only the second pasta recipe I publish. I guess this pretty much reflects my gastronomic personality. 'But first dessert' seems to be more than just a motto. It's not that I don't like pasta, but it's just not that often on my culinary agenda. I think this is mostly due to the simplicity of many sauces. You may have noticed that my savory recipes are more like an explosion of different tastes. Whether herb cheeses with fruity notes or juicy fish with a nutty crust, I usually prefer sweet and spicy combinations. They usually combine the unusual. Pasta sauces most often have these common tastes, which are not very entertaining to my taste buds. It seems that I'm not the only one. I am always wondering why people throw so much cheese over their pasta if the sauce is that amazing. 

I don't exactly remember where it was, but I once ate pasta with sun-dried tomatoes in town. They have always stayed on my mind. According to the here above statements you can imagine how delicious they were, otherwise I wouldn't consider mentioning them. Yesterday I thought about trying my own version of the creamy sun-dried tomato pasta. I added mushrooms and garlic. I have to admit that I am not a huge fan of mushrooms and I eat them rather rarely. But yesterday I thought - come on - give it a go. I combined the sweet sun-dried tomatoes with the mushrooms and added some garlic to round up the taste. I really recommend using fresh pasta. I know it's not the cheapest solution but every once in a while they are really worth the extra money spent. 

For 4 servings you need:

500g pasta
400g fresh mushrooms
250g sun dried-tomatoes
500ml heavy cream
4 tbsp olive oil
6 garlic cloves


Chop the sun dried tomatoes, the mushrooms and the garlic cloves separately. Heat the olive oil on medium heat and add the garlic. Wait until golden and then add the mushrooms. Cook them for a little while then add the sun-dried tomatoes. When the tomatoes look slightly roasted pour in the heavy cream and boil just for a short moment. Add some salt and pepper and stir  for a couple of minutes. Be careful that your sauce does not reduce or thicken too much. 

Cook the fettuccine al dente. If you use fresh pasta, be very careful not to cook it for too long. Add the pasta to the sauce and continue to cook them in the sauce for a few minutes. Stir constantly for a couple of minutes until the pasta is well coated. Now you can serve the fettuccine.


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