Mushroom tagliatelle in port sauce

Mushroom tagliatelle in port sauce

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4 people made this

About this recipe: This is a very plain and simple vegetarian pasta recipe that was born out of the imagination of 3 hungry friends, who thought adding a bit of port in the pasta sauce wouldn't hurt.


Serves: 4 

  • 2 tablespoons of olive oil
  • 2 onions, sliced
  • 3 cloves of garlic, chopped
  • 250g white button mushrooms, cleaned and sliced
  • 250g brown mushrooms, cleaned and sliced
  • 2 medium zucchini, thinly sliced
  • 1 (400g) tin whole tomatoes
  • 1 (500g) packet of fresh tagliatelle
  • a bunch of basil
  • a few sprigs of fresh thyme
  • a few sprigs of fresh rosemary
  • 1/4 teaspoon dried oregano
  • 2 teaspoons of Worcestershire sauce
  • 250ml port
  • Freshly grated Parmesan cheese

Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

  1. Heat the oil in a large pot and cook the onions over a medium heat until golden brown. Add the garlic, mushrooms and zucchini; cook until soft.
  2. Pour in tomatoes and cut them up roughly in the saucepan with wooden spoon. Cover and simmer for 5-10 minutes. Add herbs, Worcestershire sauce and port.
  3. Leave to simmer for 45 minutes, or until sauce has thickened.
  4. After half an hour, bring 2 litres of lightly salted water to a boil. When boiling, add the fresh pasta and cook uncovered for 2-3 min.
  5. Drain pasta and serve hot, covered with the sauce. Leave large bowl of freshly roughly grated parmesan on table for people to sprinkle on top.

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