Tagliatelle with Mushroom and Cream Sauce

🧂 Ingredients

• ✓
  Tagliatelle frescos

  400g
• ✓
  Champiñones

  400g
• ✓
  Nata líquida

  250ml
• ✓
  Queso parmesano

  80g
• ✓
  Cebolla

  1 grande
• ✓
  Ajo

  3 dientes
• ✓
  Vino blanco seco

  100ml
• ✓
  Mantequilla

  50g
• ✓
  Aceite de oliva

  2 cucharadas
• ✓
  Mostaza de Dijon

  1 cucharadita
• ✓
  Nuez moscada

  1 pizca
• ✓
  Perejil fresco

  30g
• ✓
  Sal y pimienta

  al gusto

📋 Instructions

1. 1

   Cook tagliatelle pasta in salted water until al dente. Reserve 200ml cooking water.

2. 2

   Finely chop onion, garlic and parsley.

3. 3

   Clean mushrooms and slice thinly.

4. 4

   Heat butter and oil in a large pan.

5. 5

   Sauté onion until translucent.

6. 6

   Add garlic and mushrooms. Cook 5-7 minutes until golden.

7. 7

   Pour white wine and reduce by half.

8. 8

   Add cream and mustard. Stir well.

9. 9

   Add parmesan cheese and nutmeg.

10. 10

    Add drained pasta to sauce. Mix well.

11. 11

    Add cooking water if sauce is too thick.

12. 12

    Serve immediately with fresh parsley and more parmesan.