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