- 1 tbsp Olive oil, extra virgin
- 4 mushrooms Mushrooms, portobello, stemmed and quartered
- 1 bulb Garlic
- 1 onion Yellow onion, quartered
- 2 stalks Celery , cut into thirds
- 2 carrots Carrot, peeled and cut into thirds
- 3 tbsp Olive oil, extra virgin
- 3 cups Mushrooms, cremini, stemmed and quartered
- ½ cup Tomato paste
- 2 tsp Oregano, dried
- ½ cup Red wine, dry
- 1 tsp Salt
- ½ tsp Black pepper, freshly ground
- For pasta water Salt
- ¾ lb Tagliatelle pasta
- ½ cup Parmesan cheese, grated
- 2 tbsp Olive oil, extra virgin
- To taste Salt
- For garnish Parmesan cheese, grated
- Preheat broiler to low. Line a baking sheet with parchment paper.
- In a large bowl, toss together olive oil, portobello mushrooms, garlic, yellow onion, celery and carrots.
- Spread mixture on baking sheet and broil until vegetables are charred in spots, flipping once, about 20 minutes. Let cool for 5 minutes.
- Squeeze roasted garlic out of skins; discard skins. Transfer garlic and vegetable mixture to a food processor. Pulse until finely chopped; set aside.
- In a large skillet, heat olive oil over medium-high heat. Add cremini mushrooms and cook until bottoms are browned, about 3 minutes. Stir and continue to cook until mushrooms are browned on all sides, about 5 minutes.
- Add tomato paste and oregano and cook, stirring constantly, about 1 minute. Add red wine and cook until thickened, another additional minute.
- Stir in roasted vegetable mixture and season with salt and black pepper. Remove from heat.
- Bring a large pot of salted water to a boil. Add pasta and cook until a few minutes before al dente. Drain water, reserving 1½ cups of cooking liquid.
- Transfer cooked pasta to skillet and heat over medium. Add Parmesan cheese and olive oil. Stir in reserved cooking liquid, gradually, until sauce is creamy. Season with salt.
- Divide pasta and sauce among 4 bowls, garnished with additional Parmesan cheese.
- Use any long pasta noodle you wish
- To make a vegan version of this recipe, simply omit the cheese
- Sauce can be prepared and refrigerated 3 days in advance