Green Tagliatelle with Mushrooms and Broccoli


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Green Tagliatelle with Mushrooms and Broccoli


Added to 138 cookbooks   This recipe has been viewed 15141 times

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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Green Tagliatelle with Mushrooms and Broccoli recipe - How to make Green Tagliatelle with Mushrooms and Broccoli

Preparation Time:    Cooking Time:    Total Time:     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
    Main Procedure

For the green tagliatelle

    For the green tagliatelle
  1. Divide the pasta dough into 2 portions and roll out each portion as thinly as possible.
  2. Cut each pasta sheet into a 250 mm. x 250 mm. (10" x 10") square.
  3. Dust the pasta sheet with plenty of flour and roll it up tightly like a Swiss roll. Cut into 6 mm. (1/4") strips.
  4. 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.
  5. Drain and transfer to a bowl of cold water to refresh it. Drain again and keep aside.

For the mushroom and broccoli sauce

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

Pasta Salad with Basil Vinaigrette 
Stuffed Focaccia 
Tiramisu ( Italian Cookbook) 
Tomato and Basil Bruschetta 

Nutrient values per serving
Energy506 cal
Protein11.5 g
Carbohydrates27.7 g
Fiber0.8 g
Fat33 g
Cholesterol23.1 mg
Vitamin A682.4 mcg
Vitamin B1-2.9 mg
Vitamin B2-2.7 mg
Vitamin B3-1 mg
Vitamin C15.4 mg
Folic Acid22.8 mcg
Calcium230.4 mg
Iron1.4 mg
Magnesium0 mg
Phosphorus0 mg
Sodium301.5 mg
Potassium281.1 mg
Zinc0.4 mg

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