| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Femina, Femina4, Vegetable m | 4 | servings | |
INGREDIENTS
| 400 | g | Tagliatelle; (ribbon pasta) |
| 2 | tb | Oil; (30 ml.) |
| 1/2 | ts | Salt; (2 g.) |
| 4 | tb | Butter; (60 g.) |
| 1 | Onion; chopped fine | |
| 100 | g | Button mushrooms; sliced |
| 1 | Bell peppers; (red, yellow and | |
| ; green), julienne | ||
| 1 1/4 | c | Double cream; (300 ml.) |
| 8 | Flakes; (16 g.) garlic | |
| 1/4 | ts | Mixed herbs; (1 g.) |
| Salt to taste | ||
| 1/2 | ts | Pepper powder; (2 g.) |
INSTRUCTIONS
FOR THE SAUCE To prepare the sauce: Heat butter in a pan. Add onions and saute. Add sliced mushrooms and cook. Add the bell peppers, and toss on high heat. Add the cream, herbs, salt and pepper powder to taste. BOIL the pasta in salted water with oil, till done. Drain and keep aside. Bring the mixture to a boil and remove from heat. Mix pasta well into the hot sauce. Add seasoning. Serve hot. Converted by MC_Buster. NOTES : (Ribbon Pasta With Fresh Mushroom And Bell Pepper) Converted by MM_Buster v2.0l.
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