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A & R's Mommy
Tagliatelle with mushroom tapenade and ricotta
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Ingredients
Directions
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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.
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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.
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Stir the mushroom tapenade through the tagliatelle and continue to warm. Add the spinach and allow it to shrink.
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Put the tagliatelle on plates and spread the rest of the mushrooms and ricotta over it.
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Nutrition
515Calories
Fat31% DV20g
Protein38% DV19g
Carbs21% DV63g
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