Read below for the written recipe.
Creamy mushroom sauce with tagliatelle pasta

Ingredients:
400 g of sliced mushrooms
12.5 g of dried porcini mushrooms
1 and 1/2 cup of boiling water
1 whole onion sliced
3 cloves of garlic
400 g of tagliatelle pasta or a pasta of your choice
85 g (half pack) Philadelphia garlic and herb soft cheese
1/3 of a cup double cream
40 g of cheese
1 teaspoon of coriander
2-3 teaspoon of olive oil
Salt and pepper to taste

Method:
First get a sauce pan and fill it with water and a tablespoon of salt and bring it up to a boil for the pasta

Next, in a wide nonstick pan, add 2-3 teaspoon of olive oil along with some of your garlic while the oil is cold and turn the gas on.

Now add the 1 and 1/2 cup of boiling water to the dried porcini and let it reconstitute.

Once the oil heats up and the garlic starts sizzling, add in the sliced onions, mushrooms and garlic to the pan. Season it with salt and pepper and let it sauté for 7-8 minutes.

Once the mushrooms and onions have cooked down, add the dried mushrooms into the mixture. Keep the water behind. Keep cooking it for a minute or two, then add in most of the mushroom water leaving some behind.

This is a great time to add in the fresh pasta to the boiling water. Make sure you keep stirring it for the first few minutes.

Now, once the water in the mushroom and onion pan evaporates, add in the philadelphia soft cheese and let it heat up while stirring it.

After a few minutes, add in the cream to the pan and let it cook on a very low simmer for 3-4 minutes.

Once the cream has been simmering for a while, add the pasta in using tongs, don’t drain the pasta. Stir it well into the sauce and add in your cheese. Switch the flame off and garnish with coriander or any other herb.

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