John Myers
Tagliatelle with Mixed Mushroom and Cream Sauce
The perfect tagliatelle with mixed mushroom and cream sauce recipe with a picture and simple step-by-step instructions.
- 250 g Tagliatelle
- 250 g Mixed mushrooms
- 100 g Peas -TK-
- 150 g Cooked ham
- 200 g Cream
- 1 bunch Flat leaf parsley
- 2 tbsp Olive oil
- Sea-Salt
- White milled pepper
- Cook the pasta in salted water according to the instructions on the packet. Meanwhile, clean the mushrooms and cut into fine slices. Dice the ham and finely chop the parsley.
- Put on a pan and fry the mushrooms in 2 tablespoons of olive oil. Season with a little salt from the mill and then add the peas and ham. Let it fry a little and pour on the cream. Bring to the boil briefly and simmer at a low temperature for about 2-3 minutes. Season to taste with salt and pepper. (A little tip, try the sauce with a noodle to see how much salt is actually needed)
- Add the pasta and mix everything well. Sprinkle with the parsley and serve on deep pasta plates
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