Tagliatelle with creamy mushroom-cauliflower sauce

Name: tagliatelle with creamy mushroom-cauliflower sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 600 g baking flour in small florets; 300 g tagliatelle bag of 500 g; 50 g butter; 1 onion shredded; 1 tray mushroom melange (200 g), cut smaller; 1 bag bechamel a 2 x 50 g; 400 ml semi skimmed milk; 2 twigs parsley (bag of 15 g), finely chopped

A tasty Italian recipe. The vegetarian main course contains the following ingredients: cauliflower (in small florets), tagliatelle (bag 500 g), butter, onion (chopped), mushroom melange ((200 g), smaller cut), bechamel sauce (a 2 x 50 g), semi-skimmed milk, parsley ((15 g bag) and finely chopped).

Ingredients

Directions

Cook the cauliflower for 10 minutes. Keep the cooking water. Cook the tagliatelle according to the instructions on the packaging.
Melt the butter in a wok or frying pan and fry the onion for 3 minutes. Add the mushrooms and stir-fry 5 minutes. Allow the moisture to evaporate. Prepare the béchamel sauce according to the instructions on the package, but with the 400 ml of milk. Stir the sauce through the mushrooms. Add the cauliflower and bring the sauce to the boil. Add some cooking liquid from the cauliflower if the sauce is too thick. Season with salt and pepper. Stir in the parsley from the heat.
Divide the tagliatelle over 4 plates, spoon the cauliflower sauce on it.