Green Tagliatelle with Fresh Mushrooms in Parmesan Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g ribbon pasta, reen
- 2 onions)
- 2 packs mushrooms, fresh
- 400 ml cream
- 1 packet cream cheese
- 1 packet parmesan, grated
- 1 teaspoon vegetable stock
- some salt and pepper
- Rapeseed oil, or other oil, for frying
- Butter, for frying
Print Recipe
Pin Recipe Instructions
- First, it`s best to peel the onions and cut them into nice little cubes, which you then slowly stew in a pan with a little butter.
- The ribbon noodles are cooked according to the instructions on the package.
- Clean the mushrooms, cut them and fry them in rapeseed oil (you can of course also use something else) in another saucepan. When the mushrooms are ready, put them in the pan and add the cream. Bring this to the boil briefly and then add the cream cheese and wait until it has dissolved.
- Then add the parmesan and a little pepper. Now you have to season the whole thing and add vegetable broth to the sauce if necessary. I always add about 1 teaspoon.
- As a little tip: you can also take chanterelles or other mushrooms, whatever you like. Green tagliatelle also go great with it.
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