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Ingredients:
- 300 grams green ribbon macaroni (tagliatelle)
- a little bit of oil
- 200 grams shiitake
- 50 grams hazelnuts
- 50 grams of peeled walnuts
- 50 grams white almonds
- 1 clove of garlic
- 2 spoons of olive oil
- 200 grams fresh cream cheese
- 100 milliliters milk
- 2 tablespoons chopped parsley
- 20 grams shaved almonds
- pepper
- salt
Preparation:
- Cook the tagliatelle in plenty of water with salt and a dash of olive oil until tender (check the package for cooking time).
- Clean the shiitake and cut them in half.
- Crush the nuts into a puree (food processor) and peel and chop the clove of garlic.
- Fry the shiitake in the oil while stirring for 5 minutes.
- Add the nut mixture with the garlic and fry for a few minutes.
- Add the cheese and milk while stirring and bring to a boil.
- Flavour the sauce with salt and/or pepper and spoon in the parsley.
- Place the cooked tagliatelle on a platter and pour the sauce on top.
- Toast the almond scraps in a dry frying pan until golden brown and sprinkle on top.
- Delicious with a mixed salad.
