Vegetarian

Tagliatelle with mushrooms and cream

Easy 35min 05seg 8


: Cookii 2
Tagliatelle with mushrooms and cream

Ingredients

1800 g water
700 g tagliatelle
4 cloves of garlic
60 g butter
600 g maroon mushrooms
3 cartons cream (600 g)
Olive oil, as needed
Salt to taste
Pepper to taste
Chopped parsley, as needed
Parmesan cheese, grated, to taste
Aluminium foil

Preparation

  1. Place the water, a dash of olive oil and salt into the mixing bowl and program 14 minutes, at 100°C, on speed 2.
  2. Add the pasta through the orifice in the lid (pressing lightly with your fingers until it softens) and program the time indicated on the package (about 11 minutes), at 100°C, Reverse speed 1.
  3. Strain the pasta with the help of the cooking basket, put it in a bowl and stir in some olive oil to avoid it from sticking. Cover the bowl with aluminium foil to retain the pasta's heat. Set aside.
  4. Place the cloves of garlic in the mixing bowl and shred for 7 seconds on speed 5. With the help of the spatula, scrape down the garlic accumulated on the sides of the mixing bowl.
  5. Add the butter and program 4 minutes, at 100°C, on speed 1.
  6. Add the mushrooms cut into quarters and braise for a further 4 minutes, at 100°C, Reverse speed 1.
  7. Pour in the cream, season with salt and pepper and program 14 minutes, at 90°C, Reverse speed 1.
  8. Mix the sauce obtained with the reserved pasta and sprinkle with chopped parsley to taste.
  9. Sprinkle with parmesan cheese and serve immediately.

Tip: You can use fat-free cream to make this recipe.