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Tagliatelle With Curcuma In Cauliflower And Mushroom Cream

ingredients

servings

2

Salt

to taste

Cauliflower

1 unit

Durum wheat

170 oz

Turmeric

1 teaspoon

first courses from Italy - Puglia

Tagliatelle With Curcuma In Cauliflower And Mushroom Cream

Tagliatelle With Curcuma In Cauliflower And Mushroom Cream

vegan with gluten high in fiber high in iron source of C vitamins high in potassium high in phosphorus

ready in

1 hour 15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Tagliatelle With Curcuma In Cauliflower And Mushroom Cream

An alternative traditional dish for this noodle without egg. If you don't feel like making noodles ... any size will be fine

Tagliatelle With Curcuma In Cauliflower And Mushroom Cream step 1

step 1

Prepare the taglietelle: mix the ingredients to make the dough: water, turmeric, salt and flour.Take the pastry (I use the pasta machine positioned at 4) or spread it well by hand.

Tagliatelle With Curcuma In Cauliflower And Mushroom Cream step 2

step 2

Cut the cabbage out of the cabbage. Bring a saucepan of salted water to the boil: cook the cimete for 12-15 minutes. Meanwhile heat a pan with a clove of garlic which you will then remove.

Tagliatelle With Curcuma In Cauliflower And Mushroom Cream step 3

step 3

Blow up the florets and in the meantime crush them with a fork: you have to reduce to a puree and meanwhile add a little milk to have the desired consistency, (if you want you can use an immersion mixer) season with salt, pepper and nutmeg

Tagliatelle With Curcuma In Cauliflower And Mushroom Cream step 4

step 4

In another pan heat a little oil with a clove of garlic. Add the mushrooms, the tomatoes and cook for as long as necessary. Switch to the pasta cooking. Sauté al dente and pass into the cream. Add the mushrooms and a handful of chopped parsley.

Tagliatelle With Curcuma In Cauliflower And Mushroom Cream step 5

step 5

. Serve at the table with a sprinkling of Parmesan

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