Tagliatelle with Mushroom Sour Cream Sauce

Tagliatelle with Mushroom Sour Cream Sauce

Carrot Tagliatelle

  • Place carrot and 2 tablespoons of water in food processor
  • Extract juice from minced carrot, about 93g
  • Use Philips Pasta Maker, 250g Flour and carrot juice, Tagliatelle head

Mushroom Sour Cream Sauce

  • Over medium heat, sautee minced garlic (2 cloves), 1 cup of chopped onion in 3 tablespoons of butter until union is translucent
  • Add sliced portobello mushroom and chopped parsley, add a splash of Worcestershire sauce
  • Add half cup of white wine, cook till it’s reduced to half
  • Add a ladle of pasta water, let it cook for a little bit
  • Remove from heat, add 4oz of Sour Cream and stir to well mixed
  • Add salt and black pepper to taste

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