Tagliatelle in Mushroom, Parmesan and Cream Sauce with Hazelnuts

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 200 g ribbon noodles
  • 150 g mushrooms, fresh
  • 1 tablespoon olive oil
  • 0.5 ½ onion (s)
  • 2 cloves garlic
  • 1 tablespoon chives rolls
  • 1 tablespoon parsley, fresh, chopped
  • 150 ml cream
  • 20 g parmesan, freshly rated
  • Salt and pepper from the mill
  • 1 tablespoon hazelnuts, finely chopped
  • Chives rolls for sprinkling
Tagliatelle in Mushroom, Parmesan and Cream Sauce with Hazelnuts
Tagliatelle in Mushroom, Parmesan and Cream Sauce with Hazelnuts
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Instructions

  1. Cook the pasta in boiling salted water according to the instructions on the packet, then strain and drain, do not rinse.
  2. Clean the mushrooms and cut into 2 - 3 mm thick slices. Peel the onion and garlic cloves and cut into small cubes. Wash the herbs and shake dry; Cut the chives into fine rolls, pluck the parsley and chop finely.
  3. Heat the oil in a pan and briefly sweat the garlic and onion cubes in it. Add the sliced mushrooms and stir-fry for about 2 minutes. Add parsley and chives and mix in. Pour on the cream, mix everything together well and bring to the boil briefly.
  4. Remove the pan from the heat, stir in the grated Parmesan and season the sauce with salt and pepper.
  5. Now add the sauce to the cooked pasta and mix everything well. Arrange on plates, sprinkle with the finely chopped hazelnuts and chives and bring to the table while warm.
  6. A fresh, crunchy green or mixed salad goes very well with it.

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