Spinach Tagliatelle Pasta with Portobello Sherry Cream Sauce

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Spinach Tagliatelle Pasta with Portobello Sherry Cream Sauce

Spinach Tagliatelle Pasta with Portobello Sherry Cream Sauce

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons butter
  • 4 large portobello mushroom caps, wiped clean and gills scraped, thinly sliced
  • 1 teaspoon ground thyme
  • 1 large shallot, finely chopped
  • 4 cloves garlic, finely chopped
  • Salt and freshly ground black pepper
  • 1/3 cup Sherry
  • 1/2 cup chicken stock
  • 1 1/2 cups heavy cream
  • 1/2 pound spinach Tagliatelle pasta
  • Freshly grated Parmigiano-Reggiano

 

Preparation:

In a large saucepan, heat the extra-virgin olive oil and butter over medium-high heat. Add the mushrooms and brown for 10 minutes.

Spinach Tagliatelle Pasta with Portobello Sherry Cream Sauce   Spinach Tagliatelle Pasta with Portobello Sherry Cream Sauce

Stir in the thyme, shallots and garlic. Season with salt and pepper, to taste, and cook for 2 to 3 minutes more.

Spinach Tagliatelle Pasta with Portobello Sherry Cream Sauce   Spinach Tagliatelle Pasta with Portobello Sherry Cream Sauce

Stir in the Sherry, the stock and the cream. Reduce the heat and simmer until it is just thick enough to coat the back of a spoon.

Spinach Tagliatelle Pasta with Portobello Sherry Cream Sauce   Spinach Tagliatelle Pasta with Portobello Sherry Cream Sauce

Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Once pasta is Cooke add the pasta to the sauce and toss to coat.

Spinach Tagliatelle Pasta with Portobello Sherry Cream Sauce   Spinach Tagliatelle Pasta with Portobello Sherry Cream Sauce

Serve with Parmigiano-Reggiano cheese on top.

Spinach Tagliatelle Pasta with Portobello Sherry Cream Sauce

 

 

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Spinach Tagliatelle Pasta with Portobello Sherry Cream Sauce

  • Author:
  • Cuisine: Italian

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons butter
  • 4 large portobello mushroom caps, wiped clean and gills scraped, thinly sliced
  • 1 teaspoon ground thyme
  • 1 large shallot, finely chopped
  • 4 cloves garlic, finely chopped
  • Salt and freshly ground black pepper
  • 1/3 cup Sherry
  • 1/2 cup chicken stock
  • 1 1/2 cups heavy cream
  • 1/2 pound spinach Tagliatelle pasta
  • Freshly grated Parmigiano-Reggiano

Instructions

In a large saucepan, heat the extra-virgin olive oil and butter over medium-high heat. Add the mushrooms and brown for 10 minutes.

Stir in the thyme, shallots and garlic. Season with salt and pepper, to taste, and cook for 2 to 3 minutes more.

Stir in the Sherry, the stock and the cream. Reduce the heat and simmer until it is just thick enough to coat the back of a spoon.

Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Once pasta is Cooke add the pasta to the sauce and toss to coat.

Serve with Parmigiano-Reggiano cheese on top. 

Nutrition

  • Serving Size: 4
  • Calories: 806
  • Sugar: 5.2
  • Sodium: 505mg
  • Fat: 37.1
  • Saturated Fat: 20.5
  • Trans Fat: 0g
  • Carbohydrates: 90.4g
  • Fiber: 5g
  • Protein: 25.8g
  • Cholesterol: 102mg

 

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