Tagliatelle with mushroom tapenade and ricotta

Name: tagliatelle with mushroom tapenade and ricotta
Total time: 20 min
Yield: 4
Ingredients: 300 gram tagliatelle; 4 tablespoon olive oil; 250 gram mushroom melange; 250 gram Chestnut mushroom; 2 clove garlic; 2 twig thyme; 3 tablespoon balsamic vinegar; 250 gram ricotta; 300 gram Spinach

Ingredients

300 gram tagliatelle
4 tablespoon olive oil
250 gram mushroom melange
250 gram Chestnut mushroom
2 clove garlic

2 twig thyme
3 tablespoon balsamic vinegar
250 gram ricotta
300 gram Spinach

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.