Filter
Reset
Sort ByRelevance
KEGOOD
Tagliatelle with 'truffles and cream' pasta sauce
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the pasta. Cut the bottom piece (about 2 cm) from the asparagus and brush thinly with oil.
-
Grill them in a hot grill pan for about 5 minutes on both sides.
-
Heat the rest of the oil and fry the oyster mushrooms with the onion golden brown.
-
Turn the heat source to a low setting, add the pasta sauce and heat briefly.
-
Halve the asparagus and spoon them through the sauce.
-
Divide the tagliatelle over 2 plates and pour the sauce over it.
-
Garnish with the Parmesan cheese and serve immediately.
-
35 minMain dishShanghai pak choi, cod fillet, lime, Thai fish sauce, red curry paste, ginger syrup, egg, oil, fresh garlic chives,shanghai pak choi with spicy fish puree -
40 minMain dishhampen, White wine vinegar, garlic, thyme, olive oil, onions, Red pepper, Kale, Zaanse mustard, raw ham, soft goat cheese, fat bacon, filo puff pastry, balsamic vinegar,ham with prunes of steven fountain -
40 minMain dishMozzarella, meat tomato, free-range chicken fillet, fresh basil, sifted velvety basil tomatoes, linguine, fresh green asparagus, arugula,linguine with caprese chicken in tomato sauce -
150 minMain dishonion, oil, skinny beef steaks, Bumbu spice rendang meat, coconut milk, cucumber, White wine vinegar, sugar, Red pepper, carrot julienne, bean sprouts, bunch onions, yellow rice,rendang with yellow rice and atjar
Nutrition
660Calories
Sodium0% DV0g
Fat51% DV33g
Protein38% DV19g
Carbs22% DV65g
Fiber0% DV0g
Loved it