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Tagliatelle with 'truffles and cream' pasta sauce
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Ingredients
Directions
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Cook the pasta. Cut the bottom piece (about 2 cm) from the asparagus and brush thinly with oil.
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Grill them in a hot grill pan for about 5 minutes on both sides.
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Heat the rest of the oil and fry the oyster mushrooms with the onion golden brown.
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Turn the heat source to a low setting, add the pasta sauce and heat briefly.
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Halve the asparagus and spoon them through the sauce.
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Divide the tagliatelle over 2 plates and pour the sauce over it.
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Garnish with the Parmesan cheese and serve immediately.
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Nutrition
660Calories
Sodium0% DV0g
Fat51% DV33g
Protein38% DV19g
Carbs22% DV65g
Fiber0% DV0g
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