Green pasta with porcini mushroom sauce

Ingredients for 5 servings:

• 2 liters of water
• 2 tsp salt
• 500 g tagliatelle, green
• 2 onions, approx. 100 g
• 30 g butter
• 400 g porcini mushrooms
• 1 liter beef stock
• 250 ml cream
• 80 g wheat flour
• 6 tbsp water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

ideal for guests

Boil two liters of water with two teaspoons of salt, add the pasta, stir, and let it swell in the residual heat for about 10 minutes. Drain and set aside. For the sauce, peel and dice the onions. Heat the butter and sauté the diced onions in it. Clean and slice the porcini mushrooms, add them to the onions, and sauté. Deglaze with the beef stock and cream, bring to a boil, and continue cooking until the sauce is thickened. Season the sauce with salt and pepper. Mix the flour with 6 tablespoons of water, stir into the boiling sauce, and let it swell in the residual heat for 5 minutes. Arrange the tagliatelle on plates and spoon the sauce over the pasta. 357 kcal per serving.