Tagliatelle with mushrooms and ajvar with tomato
mushrooms, pasta dinner, ručak, vegan
September 3, 2017
The name might lead you to think it’s an Italian dish with a Balkan twist. A light, fun, vibrant and tasty sounding recipe.
This dish is perfect for both vegetarians and vegans. Main ingredient are the champignon mushrooms, a rare food that is not of animal origin, but is none the less a great source of protein. In addition, champignons contain different minerals and vitamins. Interestingly, they pack more vitamin C then lettuce.
However, even though they are the main ingredient, they are not the star of this dish. That title goes to ajvar with tomato, a salad made of eggplant, tomatoes, peppers and garlic. Ajvar with tomato is what makes this dish special and original, thanks to its characteristic list of ingredients and preparation process.
Tagliatelle with mushrooms and ajvar with tomato represent a fusion of natural tastes that will turn lunch or dinner into a playful experience.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 2 plates
200g - 250g tagliatelle
300g chestnut mushrooms
1 small onion
200g peeled and chopped tomatoes, fresh or tinned.
2 tbsp of ajvar with tomato
1 bunch of fresh parsley
salt to taste
2 tbsp oil
Clean the mushrooms and slice them thinly.
Finely dice the onion, and quckly fry with mushrooms in well heated oil.
Stir in ajvar with tomato and mix well, then add tomatoes and salt, and let simmer on low heat for 10 minutes for the sauce to thicken.
Serve the sauce over tagliatelle, sprinkled generously with chopped parsley.