Blueberry Tagliatelle with Porcini Mushrooms & Rosemary
Updated: May 21, 2020
A fresh, colourful dish packed with flavour.
I loved making this blueberry infused pasta with porcini mushrooms, rosemary and more blueberries! It reminds me of home and growing up with the woody scent of the nearby forest. These are very very simple to make and don’t require a lot of ingredients. You could just as easily make these without the blueberry pasta, but it adds a wonderful rustic colour.
For the pasta
270g durum wheat flour
1 tbsp water
A pinch of salt
A drizzle of extra virgin olive oil
For the sauce
1 medium onion
4 sage leaves
4 sprigs of rosemary
40g dried porcini mushrooms
20g vegan butter
1 tbsp extra virgin olive oil
Step One: Make the pasta
Put the water and blueberries into a small saucepan and, under a low heat, break-up the blueberries with the back of a fork until it's mostly liquid. Leave to cool
Put the flour in a large mixing bowl and create a well in the centre with your hands.
Add the blueberry liquid, salt and oil to the flour and work together with your hands until you a ball of dough that has collected all the flour. If the mixture feels too dry, wet your hands and continue to kneed until if softens.
Take the dough out of the ball and put on a smooth surface (preferably a wooden worktop or chopping board). Kneed with your hands and knuckles for ten minutes, until the dough feels silky and elastic.
Roll the dough into a ball, cover in clingfilm and then leave in the fridge for 30 minutes to rest.
Next up roll out the dough until its 2mm thick, (click here for our other blog on rolling dough).
If you have a pasta cutter, drag it across the dough to cut the pasta into strips. Set the strips aside while you make the sauce
If you don’t have a pasta cutter, follow our guide here, for cutting long pasta by hand.
Step Two: Make the Sauce
First up put the dried mushrooms in a bowl of boiling water and leave for ten minutes.
While the mushrooms are soaking, finely chop the sage and rosemary and mix together and dice the onion.
Take the mushrooms out, setting the water aside for later and chop them; I like to do one third fine and two thirds chunky.
In a pan, heat the drizzle of olive oil and melt the butter into it, then add the onions and herbs and let the onion soften.
Add the mushrooms to a shallow pan and after a few minutes add the mushroom water, make sure not to add the last bit of the water, as this will naturally contain some grit from the mushrooms.
Once the mushroom mixture is bubbling, add the blueberries and stir. Once the blueberries have softened and broken down the sauce is ready to be added to your cooked tagliatelle.
Garnish the pasta with some whole blueberries and sprig of rosemary.