Italian Creamy Boscaiola

This simple yet amazingly delectable dish leaves one longing for more!



Serves 4 to 6

500g tagliatelle
Salt to taste

For the sauce:
200g button mushrooms, sliced
3 cups/750ml low-fat pouring cream
3 tablespoons finely sliced spring onions
2 tablespoons coarsely chopped parsley

Cook the tagliatelle in a large saucepan of rapidly boiling salted water until al dente.
Meanwhile, make the sauce.
On another burner, place a thick-bottomed pan over medium heat. Add the pouring cream and mushrooms, and bring the mixture to a boil over medium heat, stirring frequently. Reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon, stirring frequently. Stir in the spring onions. Remove the sauce from the heat.
Drain the pasta and return to the saucepan. Add the sauce and toss to combine. Taste and adjust the salt. Garnish with parsley and serve hot.


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