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Tagliatelle with Creamy Mushroom Sauce

The fast creamy pasta contains veal bacon and mushrooms.

  • DIFFICULTY Easy
  • COOKING TIME < 30 minutes
  • CUISINE Italian
  • A RECIPE FROM PUCK

  • 500 Grams (gm) Tagliatelle Pasta, dried
  • 25 Grams (gm) Lurpak Butter, unsalted
  • 3 Slices Rindless Veal Bacon
  • 2 Cloves Garlic, Crushed
  • 2 Teaspoons Rosemary, Chopped
  • 250 Grams (gm) Mushrooms, Sliced
  • 500 Milliliters (ml) PUCK Bechamel Sauce with Cheese

Instructions

Step

1
Cook the tagliatelle in a large saucepan of boiling salted water according to packet instructions, and then drain.

Step

2
Meanwhile, melt the butter in a deep frypan over medium heat. Add the veal bacon and cook until beginning to crisp. Add the garlic, rosemary and mushrooms and cook, stirring occasionally for 5 minutes.

Step

3
Stir in the béchamel sauce and gently bring to a simmer. Remove heat and add the drained pasta, tossing together until heated through. Serve.

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