Tagliatelle with ceps

HealthyFoodMom.com - Tagliatelle with ceps - Healthy and gourmet meal idea

Tagliatelle with ceps

A recipe for tagliatelle with ceps, simple and delicious to please the whole family!
Prep Time20 mins
Cook Time30 mins
Total Time30 mins
Course: Place
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: Cuisine of the terroirs, Easy cooking, Place, Season
Servings: 6
Calories: 210kcal


  • 500 g Tagliatelle
  • 8 Big boletus
  • 4 Clove garlic
  • 6 strands Thyme
  • 30 cl Fresh liquid cream
  • 3 c. soup Olive oil
  • Salt and pepper


  • Start this tagliatelle recipe by cleaning and cutting the ceps into strips. Remove the thyme. Heat the oil in a skillet and sauté the mushrooms for 6 to 8 min on high heat. Add salt and pepper. Add the thyme, mix. Book.
  • Peel and chop the garlic cloves. Pour the liquid cream into a small saucepan. Season with salt and pepper, add the garlic and bring to a boil. At first stirring, mix the cream and garlic with a plunging blender. Turn down the heat and keep the garlic cream warm, stirring occasionally.
  • Cook the tagliatelle in the boiling salted water, the time indicated on the package for cooking al dente. Reserve a ladle of cooking water and drain the pasta. Put them back in the pan, add the reserved water ladle and the mushrooms. Cook on low heat for 2 minutes.
  • Pour the pasta in a serving dish, sprinkle with garlic cream and serve immediately.

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