Ingredients
- 250 g of egg pappardelle
- 500 g of mushrooms
- 1 clove of garlic
- extra virgin olive oil
- 2 tablespoons of cooking cream
- parsley
- salt
Savory recipes
Tagliatelle with mushrooms and cream
A first course with a rich and creamy taste. A tasty solution to make a dinner with friends or a Sunday with the family special.
Medium
40 minutes
4 people
Preparation
- 01Put two or three tablespoons of extra virgin olive oil and a clove of garlic, cut in half and deprived of the central core in a large pan, and heat them.
- 02Add the fresh or frozen mushrooms and cook them over high enough heat for 10 minutes.
- 03Add the fresh or frozen mushrooms and cook them over high enough heat for 10 minutes.
- 04Salt the mushrooms and turn off the heat.
- 05Boil a pot of lightly salted water and, when it boils, cook the pappardelle.
- 06When the pappardelle are cooked but still al dente, drain and add them directly to the pan with the cooked mushrooms, then add two tablespoons of fresh liquid cream and sauté the pasta for another 5 minutes to finish cooking and mix it with the rest of the sauce.
- 07Finish with a sprinkling of chopped fresh parsley and remember to mix the pappardelle with mushrooms before serving.