This is a very easy and tasty recipe, using gluten free tagliatelle and a porcini sauce and then using philadelphia light instead of double cream as it is a lighter sauce. Where I live in Italy, we have black truffles and porcini mushrooms that you can go and pick in the forests around september. The fresh ones are fantastic, but the dried ones are available all year round and they have a fantastic taste. if you like mushrooms, you will not be disappointed. this recipe is gluten free and vegetarian.
COOKING & PREPARATION TIME: 30 mins
INGREDIENTS for 2 portions:
180gr light philadelphia
400gr sliced mushrooms
20gr dried porcini
20gr chopped leeks
1 tablespoon extra virgin olive oil
75gr water
50ml white wine
200gr gluten free tagliatelle
- in a medium pot bring water to boil and add 1 tablespoon sea salt
- while the water is boiling prepare the sauce
- soak the porcini oil 75gr boiling water and let them soak the water
- in a medium pan, sauce the leeks in olive oil
- add the sliced mushroom
- once mushrooms are almost cooked, add the porcini mushrooms with t=its water and the wine and reduce the liquid to half
- add the philadelphia and mix well
- set the sauce aside
- cook the tagliatelle and then dress with the sauce
| NUTRITIONAL VALUE PER PORTION | |
| energy kcal | 445.4 |
| fat | 18.6 |
| of which saturated | 8.0 |
| carbohydrates | 51.4 |
| of which sugars | 10.3 |
| fibre | 3.7 |
| protein | 16.6 |
| salt | 0.8 |