Tagliatelle with champignon mushrooms

ricette ai funghi
First course
About This Project

Tagliatelle with champignon mushrooms


  • 320 g of chickpea pasta
  • 250 g of sliced Monalfungo champignon mushrooms
  • 2 tablespoons of extra virgin olive oil
  • 1 clove of garlic
  • a splash of brandy
  • Single cream to taste
  • Salt to taste
  • Pepper to taste
  • Grated cheese to taste


Preparation time 30 minutes, low difficulty

  1. Fry a garlic clove with some oil until golden brown. Then remove it from the pan and add the mushrooms, which have been cleaned and cut into slices. 
  2. Sauté them for about 3-4 minutes, then add the brandy and let it evaporate.
  3. Season with salt and pepper and cook for 20 minutes, over low heat. Meanwhile, cook the pasta in plenty of boiling salted water until just al dente and put it in a bowl together with the mushrooms and the cream. 
  4. Mix well, sprinkle with grated cheese and serve immediately.