ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
Heat olive oil in a frying pan over high heat. Sear chicken for 4-5 mins, until golden and cooked through. Remove from pan and keep warm.
Add mushrooms and tomatoes to pan and cook for 3-4 mins. Set aside with chicken.
Add wine to pan and boil until reduced by 1/2. Add creme fraiche, mustard and chopped parsley and heat through. Toss with tagliatelle, chicken and vegetables.
about 5 minutes. Add the mushroom stock and reduce 5 minutes
ver top.
Top with mushroom sauce. Bake at 350\u00b0
atter. Pour this over the mushroom mixture in the skillet, and
hicken is cooking, cook the tagliatelle to packet instructions, drain and
Add the cream to the mushroom mixture, bring to a boil
Cook the tagliatelle in plenty of lightly salted boiling water, according to the instructions on the packet.
Meanwhile place the garlic, leek, mushrooms and herbs in a large saucepan with the stock and bring to a boil.
Turn down the heat and then simmer for 10 minutes, until the leeks are soft.
Add the cheese, ham, milk and a bit of salt and freshly ground black pepper to the vegetables and mix together.
Drain the pasta and add it to the sauce tossing everything together well.
Serve immediately.
Cook the tagliatelle in a large saucepan of
ccasionally.
Meanwhile, cook the tagliatelle in a large pan of
Preheat the oven to 425\u00b0F. Heat the oil in a large saucepan and saute the onion, mushroom and ham for about 5 mins. Pour in the cream and milk, season to taste and bring to a boil. Stir in the pesto and pasta and pour the mixture into a greased baking dish.
For the topping, melt the butter in a pan and fry the bread until golden. Spread on top of the pasta and sprinkle with the cheese. Bake for about 15 mins then cool slightly to serve.
tablespoon olive oil. Cook tagliatelle at a boil until tender
o a rolling boil. Cook tagliatelle at a boil until tender
o a boil. Boil the tagliatelle until cooked through yet slightly
ith the turkey steaks and mushroom sauce. Garnish with thyme sprigs
Stir together the tomatoes, basil, red wine vinegar, olive oil, and oregano in a bowl; allow mixture to stand at least 10 minutes.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the tagliatelle pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but still firm, about 8 minutes. Drain well. Mix the hot cooked tagliatelle into the tomato mixture; sprinkle with Parmesan cheese to serve.
In a large frying pan heat, oil and add garlic.
Saute briefly and add seafood.
Cook, stirring until well coated with garlic oil. Add tomatoes, pimientos, paprika, saffron and salt to taste.
Pour in stock and bring to boil.
Add tagliatelle, stir and simmer until al dente (1 to 3 minutes).
If it looks as though there will be excess juice, increase the heat for the last half minute to reduce liquid.
The dish is ready when the pasta is cooked.
Cook the tagliatelle in plenty of boiling, salted
Add the olive oil and garlic into a thick bottomed pan and fry for 30 seconds.
Add the courgettes and toss for 2 minutes.
Add the lemon juice, salt pepper and most of the basil.
Cook for a few minutes.
Meanwhile cook the tagliatelle in boiling water until al dente.
Toss with the courgettes in the pan adding most of the parmesan cheese (may need a little extra olive oil to loosen).
Serve with torn basil and sprinkle with parmesan.
and add salt.
Add tagliatelle and cook according to package