Green Tagliatelle with Mushrooms and Broccoli

by Tarla Dalal

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Tagliatelle is a flat ribbon pasta which is native to Naples, the home of pasta dishes. Spinach tagliatelle tossed in mustard and brandy flavoured cheese sauce with the freshness of mushrooms and broccoli is simply marvelous. The addition of cheese spread to the sauce makes it of good thick coating consistency. Like the city of Naples, this sauce is mellow and sophisticated. This sauce also works well using plain fettuccine or spaghetti.

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Preparation Time: 15 mins.
Cooking Time: 30 mins.
Serves 4.
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Ingredients

For the green tagliatelle
1 recipe Spinach Pasta Dough
1 tsp salt and 1 tablespoon oil for cooking the pasta
1 tbsp oil for cooking the pasta

For the mushroom and broccoli sauce
2 cups sliced mushrooms (khumbh)
1 cup broccoli , cut into small florets
2 cloves of garlic (lehsun), finely chopped
2 cups milk
1/2 cup cheese spread
1/2 tsp french style mustard
4 tbsp brandy (optional)
1 tbsp finely chopped parsley
1 tbsp olive oil or oil
salt and black pepper (kalimirch) powder to taste

Method

For the green tagliatelle

Divide the pasta dough into 2 portions and roll out each portion as thinly as possible.
Cut each pasta sheet into a 250 mm. x 250 mm. (10" x 10") square.
Dust the pasta sheet with plenty of flour and roll it up tightly like a Swiss roll. Cut into 6 mm. (1/4") strips.
Heat plenty of water in a broad pan and add 1 teaspoon of salt and 1 tablespoon of oil. Add a few strands of the tagliatelle to the boiling water at a time and cook for 2 minutes.
Drain and transfer to a bowl of cold water to refresh it. Drain again and keep aside.

For the mushroom and broccoli sauce

Heat the olive oil in a pan, add the garlic and sauté for a few seconds.
Add the mushrooms and broccoli and sauté for 2 minutes.
Add the milk, cheese spread, mustard, salt and pepper and mix well. Bring to a boil, while stirring continuously.
Add the brandy and parsley and mix well. Keep aside.
Just before serving, reheat the sauce and toss the green tagliatelle in it.
Serve hot.

RECIPE SOURCE : The Complete Italian Cook Book