Ingredients
Method
Ingredients
- 1 Tbsp Vegetable Oil
- 3 Cloves Garlic, finely chopped
- 7 Chestnut Mushrooms, sliced
- 1 Cup Cream
- 1/3 Cup White Wine
- 8 Nests Dried Tagliatelle
- Salt
- Pepper
Method
- In a sauce pan heat oil and saute the garlic and mushrooms
- Pour in the wine, let it reduce then add the cream. Season with salt and pepper
- Boil the pasta in a pot with some salt until it is al dente
- Transfer the pasta to the sauce and let it simmer for 2 minutes
- Serve in a pasta bowl
