Are you guys familiar with Bon Appetit Magazine?
If you’re anything like us, you most likely are… and with a very long list of cooking magazines as well! They’re all fabulous and absolutely inspiring. Bon Appetit however has this really cool section where readers submit dishes they’ve had at restaurants and would love to be able to recreate. And as expected, the staff comes up with the recipe and the magazine publishes it. Pretty neat, uh?
Well here, in the “May I have that recipe” test kitchen, we sort of do the same thing. Except, we don’t take readers requests, we take family requests. And, we don’t get to publish it in a magazine for over a million people to see. Minor, insignificant detail that definitely doesn’t keep us from trying. Because, you know, we have fun doing it.
Anyway, the reason we’re bringing this up is because the recipe we’re sharing today is exactly that: an attempt to recreate a dish from our of our favorite Italian restaurants. This place not only had a menu filled with the most delicious pasta dishes, but the chef would also cook literally anything you asked for. As long as he had the ingredients in the kitchen obviously, but pretty much any request was welcomed.
Our go to combination was usually a tomato based sauce with either mushrooms or eggplant, pine nuts and some kind of green, over whichever long fresh pasta they had available that day. Always delicious, always flawless.
We didn’t attempt to make fresh pasta because that’s something we haven’t mastered yet… but the flavors are just as satisfying and comforting.
Hope you love this dish as much as we do.Print
- 6oz tagliatelle pasta (if you can’t find vegan tagliatelle you can use fettuccine or any other flat pasta)
- 2 tbsp extra virgin olive oil
- 1–6oz can organic tomato paste
- 2 cloves garlic, minced
- 1 tbsp chopped basil
- 1/8 tsp salt (or to taste) See Note
- 8oz baby bella mushrooms, chopped small
- 1 cup chopped rainbow Swiss chard
- 1/4 cup toasted pine nuts
- Cook the pasta following the directions on the package, leaving it slightly “al dente” and saving 1 cup of pasta water
- While the pasta is cooking, heat olive oil in a large, deep skillet. Add tomato paste, garlic, basil and salt and cook over medium heat for 5-6 minutes, stirring constantly
- Add chopped mushrooms, mixing well so they’re well coated with the tomato paste. Continue for another 2 minutes
- Slowly, stir in 1 cup of pasta water, reduce eat to low and simmer for 3-4 minutes. Add pasta, toss well and cook for another 5 minutes
- Turn off heat, add rainbow chard and mix well (the heat from the pasta will wilt the chard)
- Top with toasted pine nuts right before serving
Because you will be adding pasta water to the sauce, which is already salty, add more or less salt according to your taste