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🍽️ Tagliatelle with Cream Sauce and Porcini Mushrooms

579 kcal · 30 min · 4 servings

Ingredients

• 400 g whole wheat tagliatelle
• salt
• 500 g porcini mushrooms
• 1 shallot
• 2 garlic cloves
• 2 tbsp olive oil
• 1 lemon
• 100 ml heavy cream
• 100 ml milk (3.5% fat)
• 2 tbsp crème fraîche
• 50 g parmesan (1 piece)
• white pepper
• thyme (for garnish)

Instructions

1. 1. Bring water to a boil and add salt.
2. 2. Cook the tagliatelle in this salted water until al dente (firm to the bite).
3. 3. Clean the porcini mushrooms and slice them.
4. 4. Peel the shallot and the garlic.
5. 5. Finely chop the shallot and the garlic.
6. 6. Squeeze the juice from the lemon.
7. 7. Heat oil in a pan.
8. 8. Fry the mushrooms in the hot oil for a short time and vigorously.
9. 9. Remove the mushrooms from the pan and set them aside.
10. 10. Sauté the shallot and garlic briefly in the same pan.
11. 11. Deglaze the pan with the lemon juice.
12. 12. Stir in cream, milk, and crème fraîche.
13. 13. Add the mushrooms back into the pan.
14. 14. Let the sauce simmer for 1 to 2 minutes.
15. 15. Season the sauce with salt and pepper.
16. 16. Grate the Parmesan.
17. 17. Place the drained tagliatelle on plates.
18. 18. Top the pasta with the porcini sauce.
19. 19. Garnish the dish with thyme.
20. 20. Sprinkle Parmesan over it.
21. 21. Serve the dish.

Nutrition per serving

• kcal: 579
• Protein: 26 g · Fett/Fat: 23 g · Carbs: 65 g