Wild Mushrooms Tarragon Tagliatelle
Nutrition per serving
| Calories | 675 kcal |
| Protein | 26.3 g |
| Carbs | 91.3 g |
| Fats | 23.4 g |
| Saturated Fat | 9.9 g |
| Monounsaturated Fat | 6.2 g |
| Polyunsaturated Fat | 0.9 g |
| Sugars | 5 g |
| Fiber | 4.7 g |
| Sodium | 1,082 mg |
Ingredients
| Red Onion | |
| Garlic | |
| Parsley | |
| Tarragon leaves, fresh | |
| Wild Mushrooms | |
| Vegetable Stock Cube | |
| Tagliatelle Pasta | |
| Wheat flour, white, all-purpose | |
| Creme Fraiche | |
| Lemon | |
| Olive Oil | |
| Parmesan Cheese |
Preparations
1. Peel/finely chop the red onion and garlic.
1. Peel/finely chop the red onion and garlic.
2. Finely chopped the tarragon.
3. Finely slice the mushrooms.
4. Boil some water in a kettle.
Cooking Instructions
1. Add 60ml of the boiled water to a jug with the stock pot and stir to dissolve the stock.
1. Add 60ml of the boiled water to a jug with the stock pot and stir to dissolve the stock.
2. In a frying pan, heat ½ a tbsp of olive oil over medium heat. Add the onion and gently cook for 2 minutes until translucent, then add the garlic, mushrooms with a pinch of salt and pepper and continue to cook for a couple of minutes until the mushrooms are cooked.
3. Meanwhile, cook the pasta in a pot of lightly salted boiling water according to package instructions until al dente. Drain once cooked.
4. Add the flour to the mushroom mixture and stir with a wooden spoon until absorbed. Stir in the stock with the parsley, tarragon and bring the mixture to a gentle simmer. Cook for about 2 minutes until thickened.
5. Add the crème fraiche to the pan with a squeeze of lemon juice, a few grinds of black pepper and gently cook for a minute.
6. Add the drained pasta to the sauce and gently mix to coat.
7. Serve in a bowl with the cheese sprinkled over the top.