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Ribbon pasta with mushrooms

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Ingredients for 4 servings:

  • 300 g mushrooms (chanterelles)
  • 1 lemon(s), juice
  • 1 ½ tbsp butter
  • 1 clove(s) garlic
  • 200 g cream, sweet
  • 200 ml broth, instant
  • 1 tsp cornstarch
  • 50 g ham, cut into strips, raw
  • ½ bunch parsley, chopped
  • pepper
  • 200 g tagliatelle pasta, white and green
  • ½ bunch basil
  • 50 g Parmesan, grated

Instructions

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

Clean the mushrooms, slice them thinly, and drizzle with a teaspoon of lemon juice. Sauté them in batches in 1 tablespoon of heated butter, remove from heat, and keep warm. Sauté the peeled garlic in the remaining butter. Add the cream and broth, and simmer with the cornstarch until creamy. Add the mushrooms, ham, and parsley, and season with pepper and lemon juice. Cook the pasta until al dente. Serve with the sauce, basil leaves, and cheese.

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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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