Tagliatelle Ai Funghi

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 400 g taliatelle
  • 500 g mushrooms
  • 250 g cream
  • 2 cloves garlic)
  • Lemon juice
  • Basil, fresh
  • Parsley, fresh
  • olive oil
  • salt and pepper
  • some flour
Tagliatelle Ai Funghi
Tagliatelle Ai Funghi

Instructions

  1. First add water for the pasta and salt the water. When the water boils, add the pasta and cook until al dente. When they`re done, drain them well, drizzle with a dash of olive oil and mix well.
  2. At the same time clean the mushrooms. Cut off the lower part of the stem and cut the mushrooms into small pieces. Peel and chop the garlic or press it through the press. Also chop the parsley and basil.
  3. Roast the mushrooms in a little oil in a coated pan and season with salt. Do not let the mushroom juice boil off but skim off and when the mushrooms have reached the right consistency, add the garlic and roast briefly. Then pour the cream on and stir well. Add the finished noodles and keep stirring. Now you can add the mushroom stock you just won and let it boil slightly.
  4. To give the sauce the texture you want, you can add a pinch of flour. Finally add the basil, parsley and a good dash of lemon juice, stir well and serve.

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