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🍽️ Tagliatelle with vegetables and cheese sauce

546 kcal · 30 min · 4 servings

Tagliatelle with vegetables and cheese sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the mushrooms.
  2. 2. Slice the mushrooms thinly.
  3. 3. Melt some butter in a pan.
  4. 4. Fry the mushroom slices over high heat until well-browned.
  5. 5. Season the mushrooms with a pinch of salt.
  6. 6. Remove the mushrooms from the pan and set them aside.
  7. 7. Wash the tomatoes under running water.
  8. 8. Cut the tomatoes in half.
  9. 9. Thoroughly wash the broccoli.
  10. 10. Separate the broccoli into small florets.
  11. 11. Peel the tough stem of the broccoli.
  12. 12. Dice the tender part of the stem into small cubes.
  13. 13. Fill a large pot with water and bring it to a boil.
  14. 14. Add plenty of salt to the boiling water.
  15. 15. Add the broccoli florets and stem cubes to the water.
  16. 16. Cook the broccoli for 6 to 8 minutes (this is called blanching).
  17. 17. Remove the broccoli from the pot using a slotted spoon.
  18. 18. Let the broccoli drain well.
  19. 19. If necessary, add some fresh water and salt to the broccoli water.
  20. 20. Bring the water in the pot back to a boil.
  21. 21. Cook the tagliatelle in this water until al dente.
  22. 22. Melt 1 tablespoon of butter in a small pan.
  23. 23. Add the cream to the pan with the butter.
  24. 24. Bring the cream to a brief boil.
  25. 25. Simmer the cream over low heat for about 1 minute while stirring.
  26. 26. Stir the Parmesan into the sauce.
  27. 27. Season the sauce with pepper and nutmeg.
  28. 28. Finally, adjust the sauce with salt to taste.
  29. 29. Drain the cooked pasta.
  30. 30. Reserve about 1 cup of the pasta cooking water.
  31. 31. Set the reserved water aside.
  32. 32. Immediately toss the tagliatelle with the broccoli.
  33. 33. Add the prepared mushrooms to the pasta and vegetable mixture.
  34. 34. Add the halved tomatoes.
  35. 35. Pour the cream sauce over everything.
  36. 36. Stir in 2 to 3 tablespoons of the reserved pasta water.
  37. 37. Serve the dish immediately while warm.

Nutrition per serving