Filter
Reset
Sort ByRelevance
A & R's Mommy
Tagliatelle with mushroom tapenade and ricotta
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the tagliatelle al dente. In the meantime, heat the olive oil in a large frying pan and fry the mushrooms, garlic, thyme and vinegar for about 5 minutes.
-
Then grind two-thirds of the mixture coarsely in a food processor. Add half of the ricotta, stir well and season with salt and pepper.
-
Stir the mushroom tapenade through the tagliatelle and continue to warm. Add the spinach and allow it to shrink.
-
Put the tagliatelle on plates and spread the rest of the mushrooms and ricotta over it.
-
65 minMain dishshoulder chops, butter, garlic, Red onions, chestnut mushrooms, thyme, mushroom broth, Red wine,chop in red wine
-
20 minMain dishshell paste, fresh snow peas, fresh cod fillet, mix for white wine sauce, chilled seafood, tomato, slafris natural,pasta marinara
-
20 minMain dishWhite rice, oil, onion, oriental wok vegetable, Bumbu spice, miniature chickens, Eggs, salted peanuts,indian vegetables with omelet
-
45 minMain dishtomato, small potato, winter carrot, celery, quarter of the flour, olive oil, onion, garlic, water, Broccoli, quarter of zucchini, pea, cooked chickpeas, short pasta, black pepper, sea salt, Parmesan cheese,vegetarian minestrone soup
Nutrition
515Calories
Fat31% DV20g
Protein38% DV19g
Carbs21% DV63g
Loved it