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Tagliatelle with chanterelles, onion and zucchini
 
 
4 ServingsPTM25 min

Tagliatelle with chanterelles, onion and zucchini


Pasta with mushrooms, zucchini, cheese and red onion.

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Directions

  1. Put the oil, capers, tarragon and cheese in a high beaker and puree with the hand blender into a pesto.
  2. Cut the zucchini into slices. Halve the onions and cut into half rings.
  3. Heat the oil in a large frying pan and fry the zucchini in 5 min. Golden brown and done. Turn halfway. Scoop with a slotted spoon on a plate.
  4. Fry the onion and Cantharellus cibarius in the remaining shortening for 4 minutes on a high heat. Add the zucchini the last minute.
  5. Remove the pan from the heat and season with the truffle oil, pepper and salt.
  6. Meanwhile, cook the pasta according to the instructions on the packaging. Drain and mix in the pesto.
  7. Scoop the Cantharellus cibarius, onion and zucchini over it and serve immediately.


Nutrition

715Calories
Sodium19% DV445mg
Fat57% DV37g
Protein46% DV23g
Carbs23% DV68g
Fiber36% DV9g

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