Gluten-free tagliatelle pasta with mushrooms and thyme

285 Views
 
MASTERY Level
30 min
286 Views
 
MASTERY Level
4 People
30 min
INGREDIENTS for 4 people

8.9 oz Barilla gluten-free Tagliatelle

14 oz chestnut mushrooms

8.9 oz  mild blue cheese

12 walnuts

1 scallion

extra virgin olive oil to taste

thyme sprigs

salt and pepper to taste

 

Preparation

Peel and chop the scallion.

Wash and slice the mushrooms.

Crash and chop the walnuts.

Heat a large frying pan and add a little extra virgin olive oil.

Add the mushrooms and a pinch of salt.

Sauté and let the water evaporate.

Add the chopped scallion and some thyme leaves.

Add the fresh cream, let the blue cheese melt and set aside.

Season with salt and pepper.

Boil the Tagliatelle and drain when al dente. Keep a couple of tablespoons of the cooking water, add it in the frying pan and toss to coat.

Sprinkle with the chopped walnuts.

 

Winter Fall Eggs free Gluten Free Vegetarian
APPEAREANCE
IS IMPORTANT TOO

SOME TECHNIQUES TO PLATE LIKE A REAL CHEF .

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