matsata with garlic mushrooms

Tagliatelle Matsata with garlic mushrooms

If you are a pasta lover, you must absolutely try this recipe! It needs only a few simple ingredients for a mouthwatering result!

matsata with garlic mushrooms

Matsata Garlic mushrooms and it’s exceptional taste!

As you roll the velvety pasta called Matsata to your fork you will get the delicious aroma from the garlic and the butter mushrooms.

With just one bite your palate will be elevated with the delicious flavors this simple dish has to offer. Don’t miss out on this recipe it’s truly a delight!

matsata with garlic mushrooms

The Matsata tagliatelle

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The pasta I used for this recipe is called Matsata. It is Greek pasta made in Folegandros under the Tagliatelle pasta category.

They are very tasty and they only need 4 minutes for al dente. Ignore the instruction on the package that says 10 minutes boiling time or else you will eat overcooked pasta! I have cooked them with many Greek traditional dishes at 4 minutes boiling time and they were absolutely delicious every time.

matsata with garlic mushrooms

Tagliatelle Matsata with garlic mushrooms

Prep: 5m | Cook: 5m | Total: 10m | Serves: 1

Ingredients:

  • 500g white or brown Mushrooms thin sliced
  • 250g Tagliatelle Matsata
  • 2 cloves of Garlic, finely chopped
  • 1 handful Parsley, finely chopped
  • 1 Tbsp Butter, for the mushrooms
  • 1 Tbsp Olive oil, for the mushrooms
  • 1/2 Tbsp Butter (for the pasta)
  • 1/2 Tbsp Olive oil (for the pasta)
  • ½ cup Pasta water
  • Grated Cheese – Kefalotyri or Parmesan
  • Freshly grated black pepper to taste

Instructions:

  1. Place a non-stick skillet over high heat and add 1 Tbsp Olive oil and 1 Tbsp butter.
  2. Add the mushrooms, cut into thin slices, together with the garlic and sauté them until they are dry.
  3. Add the Matsata Tagliatelle into a pot with boiling salted water and cook it for 4 minutes for al dente.
  4. Drain them and add them again into the empty pot – off the heat- with 1/2 Tbsp Olive Oil and 1/2 Tbsp butter and stir well to coat them.
  5. Combine the Tagliatelle with the mushrooms into the skillet and top them with the finely chopped parsley, 1/2 cup from the pasta water, and a little grated Kefalotyri cheese or your preferred cheese.
  6. Stir well and your garlic mushrooms with Matsata tagliatelle are ready!
  7. Add a little freshly grounded black pepper when you serve it on a plate and you can accompany it with a Greek salad or Green salad and enjoy!

Did you make this recipe? Or are you planning to make it? Let me know in the comments below, tag me on Instagram @freshpiato or show me your photos on Pinterest!

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