Tagliatelle with sundried tomatoes

Master your skills with homemade pasta, it’s so worth it!

I can not get enough of homemade pasta!! really...it’s so much better than from stores. Even restaurants mostly use dried pasta. Why? as it’s so easy to make and so much more healthier too than dried pasta. As that is the point of eating at restaurant, right? If they cook like we do, then why you are going to a restaurant?

See a previous post HERE on how to make your own pasta.

This recipe i found laying around and normally it is with pancetta. But i don’t like to eat meat that much and came up with adding sundried tomatoes. That worked really well. It also had butter to create the sauce and i replaced that with olive oil.
It has become a really creamy pasta with the full taste of Italy :)


200 gr of tagliatelle or fettuccine
250 gr of normal mushrooms (or you can use the kind you like, sliced)
3 spring onions in rings
1 large handful of "sundried in oil” tomatoes (in small strips)
2 Tbsp of Olive Oil
3 dl of light cream or sour cream (also light)
4 big Tbsp of chopped parsley


1. First make your sauce by slicing the mushrooms first and cutting everything else you need to. 
Then add the olive oil to a pan or wok and add the spring onion and mushrooms on medium heat , cause you want to bake them a bit. Lower down the heat as soon as the mushrooms start to loose water. Let simmer for about 5 minutes.

2. Add the light cream, half of the parsley and some salt and pepper. Let it come to boil for about 3 minutes. You will see the sauce thickens a bit.  Now add the sundried tomatoes and stir gently.
As you don’t want them to fall apart. Lower the heat and let simmer gently.

3. then start cooking your paste according to instructions on your package or for fresh pasta about 2 minutes.  When ready, remove the pasta-water and add the pasta to the mushroom sauce.
Stir gently till everything is combined.

Serve with the rest of the parsley and freshly grated parmesan on top and enjoy!

In pictures