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LINDSEY Mills
Tagliatelle with vegetable biology
A tasty Italian recipe. The main course contains the following ingredients: meat, winter carrot (peeled), celery, olive oil (extra for garnish), onion (chopped), garlic (chopped), chestnut mushrooms ((250 g), in quarters), red wine, peeled tomatoes ( 400 g), vegetable stock tablet, tagliatelle (pasta, bag 500 g), spinach (300 g) and Mozzarella di Bufala (a 125 g).
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Ingredients
- 250 g winter carrot peeled
- 4 stems celery
- 3 el olive oil extra for garnishing
- 1 onion shredded
- 1 toe garlic finely chopped
- 1 tray chestnut mushrooms (250 g), in quarters
- 50 ml Red wine
- 1 look peeled tomatoes 400 g
- 1 vegetable stock
- 300 g tagliatelle pasta, bag 500 g
- 1 bag Spinach 300 g
- Mozzarella di Bufala a 125 g
Kitchen Stuff
Directions
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Cut the winter carrot into small cubes (brunoise). Cut the celery in strips lengthwise and then cut the strips into small pieces. Heat the oil in a frying pan and fry the carrot, celery, onion and garlic for 6 minutes. Add the mushrooms and cook for 4 minutes. Add the wine, the tomatoes, the bouillon tablet and salt and pepper to taste. Push the tomato piece with a wooden spoon. Let the sauce with the lid tilted gently on the pan over low heat for 30 minutes.
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Cook the pasta al dente according to the instructions on the package.
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Add the spinach to the sauce by hand. Repeat until all spinach has shrunk. Season with salt and pepper.
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Divide the tagliatelle over 4 plates and put the sauce on it. Break the mozzarella in half and spread over the plates. Drizzle with a few drops of oil and sprinkle with (freshly ground) black pepper.
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Nutrition
630Calories
Sodium0% DV2.425mg
Fat51% DV33g
Protein78% DV39g
Carbs15% DV44g
Fiber20% DV5g
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