Pasta with porcini mushrooms

Huile d'olive de Provence – olives maturées PDO
Mature flavour
Pâtes aux cèpes
A PDO
Preparation
20 min
A PDO
Cooking time
15 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Main course Vegetarian Automn

Ingredients

A PDO
For 4 personnes
  • 300 g of pasta (tagliatelle in this case)
  • 1 kg of porcini mushrooms
  • 2 cloves of garlic
  • 1 bunch of flat-leaf parsley
  • 80 g of Parmesan
  • 5 tablespoons of traditional-style olive oil
  • 40 g of pine nuts
  • 20 g butter

Tip

We recommend a traditional-style olive oil from Provence – ripened olives PDO, from the Vallée des Baux-de-Provence – ripened olives PDO, from Aix-en-Provence – matured olives PDO – or a traditional-style olive oil from France or one made with matured olives… Another recipe featuring mushrooms: Mushroom risotto!

Instructions

  • Rinse the parsley. Peel the garlic. In a food processor, chop the parsley, 1 clove of garlic and the pine nuts. Add 3 tablespoons of traditional-style olive oil, and season with salt and pepper. Blend until smooth.
  • Clean the porcini mushrooms and slice them thinly. In a frying pan, heat the butter, 2 tablespoons of traditional-style olive oil and a crushed clove of garlic, then sauté the porcini mushrooms for 5 minutes (they should be nicely browned).
  • Meanwhile, cook the pasta (in this case, tagliatelle) according to the instructions on the packet. Drain it.
  • Transfer the pasta to a deep dish, add the porcini mushrooms and the parsley sauce. Mix everything together and sprinkle with shavings of Parmesan. Serve straight away.

Tip

We recommend a traditional-style olive oil from Provence – ripened olives PDO, from the Vallée des Baux-de-Provence – ripened olives PDO, from Aix-en-Provence – matured olives PDO – or a traditional-style olive oil from France or one made with matured olives… Another recipe featuring mushrooms: Mushroom risotto!
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.

If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence –  olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

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