About this recipe:This is a very plain and simple vegetarian pasta recipe that was born out of the imagination of 3 hungry friends in Brighton, who thougt adding a bit of port in the sauce wouldn't hurt.
2 tablespoons of olive oil
2 onions, sliced
3 cloves garlic, minced or pressed
1 (250g) punnet white mushrooms, sliced
1 (250g) punnet brown mushrooms, sliced
2 medium courgettes, thinly sliced
1 (400g) tin of whole tomatoes
1 (500g) packet fresh tagliatelle
A huge bunch of fresh basil
A few sprigs of fresh thyme
A few sprigs of fresh rosemary
1/4 teaspoon dried oregano
2 teaspoons of Worcestershire sauce
Freshly grated Parmesan cheese
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Method Prep:15min › Cook:45min › Ready in:1hr
Heat the oil in a large pot and cook the onions over a medium heat until golden brown. Add the garlic, mushrooms and courgettes; cook until soft.
Pour in tomatoes and cut them up roughly in the saucepan with wooden spoon. Cover and simmer for 5-10 minutes.
Add herbs, Worcestershire sauce and port.
Leave to simmer for 45 minutes, or until sauce has thickened.
After half an hour, bring 2 litres of lightly salted water to a boil. When boiling, add the fresh pasta and cook uncovered for 2-3 min.
Drain pasta and serve hot, covered with vegetarian sauce. Leave large bowl of freshly roughly grated parmesan on table for people to sprinkle on top.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.