Tagliatelle with mushrooms
| Prep-time | Bake-time | |
|---|---|---|
| 5 min | 35 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 2 people |
INGREDIENTS
- 300g AGNESI tagliatelle
- 30ml Olive oil Chorio
- 50g Ardo Shallots
- 10g Ardo diced garlic
- 300g Ardo woodland mushroom mix
- Maldon sea salt
- Maldon pepper
- 50g Roasted almonds foodhaus
- 1 tsp onion powder*
- 1/2 tsp garlic powder*
METHOD
Heat plenty of water in a large saucepan. When the water boils, put in the tagliatelle and add a little salt. Follow the instructions on the package for boiling the tagliatelle and once they are ready, drain them well. Mix the tagliatelle with a few drops of olive oil so that they do not stick together and leave them aside.
Sauté the onion and garlic in olive oil for a few minutes. When the onion becomes transparent, add the mushrooms and cook for about 10-15 minutes. When the mushrooms are cooked, remove the olive oil from the pan and add the boiled tagliatelle. Mix well to incorporate all ingredients.
In a grinder, grind together the almonds, the onion powder, the garlic powder and a pinch of salt. Sprinkle the tagliatelle with this mixture and serve while hot!
*This recipe item is not found in foodhaus shop
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