| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Veg2, Vegetarian | 6 | Servings |
INGREDIENTS
| 18 | oz | Tagliatelle, 18 to 24 |
| 2 | Shallots, 2 to 3 | |
| 1 | Garlic clove | |
| 4 | T | Olive oil |
| 1 | pn | Saffron strands |
| 1 | Glass dry white wine | |
| 1 | lb | Mascarpone cheese |
| Salt and pepper | ||
| 1 | Handful torn fresh basil | |
| leaves to | ||
| garnish |
INSTRUCTIONS
Cook the pasta in plenty of boiling salted water for about 10 minutes. Finely chop the shallots and garlic. In a large frying pan heat the oil, add the shallots and garlic and fry for 2-3 minutes. Add the saffron, then half of the wine and finally add the Mascarpone cheese. Simmer gently for a few minutes, add the remaining wine, and season to taste with salt and pepper. Drain pasta, add sauce and garnish with basil leaves. Converted by MC_Buster. NOTES : This is a rich creamy dish which is very simple to prepare. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 422
Calories From Fat: 393
Total Fat: 43.9g
Cholesterol: 104mg
Sodium: 45.6mg
Potassium: 2.1mg
Carbohydrates: 3.4g
Fiber: <1g
Sugar: <1g
Protein: 4g