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Ribbon pasta in mushroom cream sauce

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Ingredients for 3 servings:

  • 250 g tagliatelle pasta, weighed uncooked
  • 400 g mushrooms, brown
  • 200 g crème fraîche
  • 200 g homemade vegetable broth
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the tagliatelle according to the package instructions and then drain. Meanwhile, clean and quarter the mushrooms, then sauté them in oil. Add the crème fraîche and vegetable stock, bring to a boil, and cook over medium heat for 7-10 minutes, or until tender. Season with salt and pepper. Add the tagliatelle, mix well, arrange on a plate, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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