Tagliatelle with Mushroom Sour Cream Sauce
Tagliatelle with Mushroom Sour Cream Sauce
Carrot Tagliatelle
- Place carrot and 2 tablespoons of water in food processor
- Extract juice from minced carrot, about 93g
- Use Philips Pasta Maker, 250g Flour and carrot juice, Tagliatelle head
Mushroom Sour Cream Sauce
- Over medium heat, sautee minced garlic (2 cloves), 1 cup of chopped onion in 3 tablespoons of butter until union is translucent
- Add sliced portobello mushroom and chopped parsley, add a splash of Worcestershire sauce
- Add half cup of white wine, cook till it’s reduced to half
- Add a ladle of pasta water, let it cook for a little bit
- Remove from heat, add 4oz of Sour Cream and stir to well mixed
- Add salt and black pepper to taste
