A good combination of pasta and ceps provides great nutritional value as a source of fiber, protein and potassium.
Ingredients
- Taglatielle (200g)
- Mushrooms (500g)
- Garlic powder (2 teaspoons)
- Olive oil (2 tablespoons)
- Ground parsley (1 teaspoon)
- Ground black pepper (1/2 teaspoon)
- Salt
Preparation
- Hydrate the ceps DANI in water for 30 minutes.
- Then we dry them and cut them to our taste.
- Heat oil in a frying pan. Add the ceps and stir until it absorbs its own water.
- Then add the garlic powder, salt and parsley until golden brown and set aside.
- Boil the tagliatelle in plenty of salted water.
- Drain the tagliatelle well, mix it with the ceps and add a touch of ground black pepper on top.
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Yield2
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Recipe typeMain course
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Recipe CuisineMediterranean, Italian
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Preparation Time30 minutes
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Cooking Time15 minutes
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Total Time45 minutes
