Tagliatelle with Mushroom-pepper-cream Sauce
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 10 large mushrooms, brown
- 250 ml cream
- 1 teaspoon vegetable stock, instant
- 400 g taliatelle, fresh
- Salt water
- 1 clove garlic
- 2 teaspoons peppercorns, green
- Salt and pepper, black
- Cayenne pepper
- Sage, fresh or dried
- olive oil
- water
- some sauce thickener, lighter
Print Recipe
Pin Recipe Instructions
- Add plenty of water with a little salt. Cut the mushrooms into not too thin slices. Finely chop the garlic.
- Put the mushrooms and garlic in a pan with a little olive oil and fry until the mushrooms are nicely boiled down. Meanwhile, put the pasta in the boiling water and cook according to the instructions on the packet.
- Deglaze the mushrooms with cream and a little water. Add vegetable stock, green pepper, sage and salt. Let the whole thing simmer over low heat for about 3 minutes. Tie lightly with the sauce thickener and season with black pepper, cayenne pepper and salt.
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