Tagliatelle with Green Beans and Mushrooms in Cream Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g ribbon noodles (taliatelle, whole wheat noodles for whole foods)
- 250 g beans, reen
- 2 tablespoons oil
- 1 onion (s)
- 250 g mushrooms, fresh
- 125 ml white wine
- 125 ml vegetable stock
- 300 ml cream
- 1 egg (s)
- 3 tablespoon basil, freshly chopped
- 40 g tomato (s), dried, pickled in oil
- 50 g parmesan, rated
Print Recipe
Pin Recipe Instructions
- Clean the beans, thinly slice the mushrooms, dice the onion and cut the sun-dried tomatoes into narrow strips.
- Cook the pasta until al dente according to the instructions on the packet.
- Fry the onion cubes and add the beans and mushrooms. Then pour in the wine, vegetable stock and cream. Bring to a boil, reduce the heat and simmer for about 10 minutes until the beans and mushrooms are cooked through. Whisk an egg and add slowly; stir for 30 seconds. Do not let it boil, otherwise the sauce will flocculate! Now add the basil and tomatoes. Season to taste with salt and pepper.
- Serve the sauce on top of the pasta sprinkled with grated Parmesan.
- Instead of wine you can also use another 125 ml vegetable stock. If you like, you can add a chopped clove of garlic when frying the onions.
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