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Ingredientes
- 1 lb Semolina/ durum wheat tagliatelli
- 2 quart Veggie stock (or possibly bouillon cube)
- 2 lb Assorted fresh mushrooms (champignon, forest mushrooms, whatever you like)
- 3 x Garlic clove, chopped
- 4 Tbsp. Charissa
- 1 c. Finely minced fresh parsley or possibly basil
- 2 Tbsp. Extra virgin extra virgin olive oil
- 1/8 stk butter
- 1/2 c. Freshly grated parmesan
Direcciones
- Clean and wipe all mushrooms carefully. Cut into strips approximately the width of the tagliatelli or possibly linguini if you cannot find tagliatelli. Start the stock boiling in a wide pan for the pasta. Cook the pasta as per instructions 'al dente'. In the mean time, start to heat the butter in a heavy frying pan. Combine with extra virgin olive oil as soon as the butter starts to brown slightly. This allows for a higher temerature for frying without the butter burning. Add in the mushrooms together with the charissah and saute/fry over high heat till the mushrooms barely start to sweat (about 5-8 min). Add in the garlic for another minute, throw in the minced parsley or possibly basil (keep some for granish) and take off heat. Poor water off pasta and immedialtey mix with the mushrooms. Stir in 1/4 c. of the cheese and keep the rest for serving next to the pasta. Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 848g | |
| Recipe makes 4 servings | |
| Calories 646 | |
| Calories from Fat 144 | 22% |
| Total Fat 16.48g | 21% |
| Saturated Fat 6.08g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 2219mg | 92% |
| Potassium 1015mg | 29% |
| Total Carbs 97.97g | 26% |
| Dietary Fiber 7.1g | 24% |
| Sugars 7.92g | 5% |
| Protein 28.4g | 45% |
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