TAGLIATELLE WITH ASPARAGUS, CRISPY PANCETTA AND PARMESAN
This simple asparagus pasta has lovely earthy flavours - a great dish the whole family will love
Provided by Jamie Oliver
Categories Mains Italian Pasta & risotto Quick & healthy recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Snap the woody bottoms off the asparagus stalks and throw them away.
- Cut off the top 4cm of each stalk, put to one side and finely chop the remaining stalks. Heat a wide frying pan and gently fry the chopped asparagus stalks in a little olive oil with the pancetta. When the asparagus softens slightly turn the heat off and mash them roughly with the back of a fork.
- Cook the tagliatelle in plenty of boiling salted water, according to pack instructions. Add the asparagus tips for the last 2 minutes of cooking time.
- Drain the pasta, reserving a cup of the cooking water, and toss with the mashed asparagus and pancetta.
- Stir in most of the Parmesan cheese and season with salt and pepper. If needed loosen the pasta with a little of the cooking water. Serve with the last of the Parmesan sprinkled on top.
- Tip: Cooking your asparagus with the pasta is a clever way to save on time and washing up.
Nutrition Facts : Calories 589 calories, Fat 15 g fat, SaturatedFat 4.9 g saturated fat, Protein 25.2 g protein, Carbohydrate 94.1 g carbohydrate, Sugar 5.6 g sugar, Sodium 1.76 g salt, Fiber 4.9 g fibre
CREAMY TAGLIATELLE AND MUSHROOMS
A quick and creamy tagliatelle dish that showcases delicious cremini mushrooms contrasted with cream and garlic in a white wine sauce.
Provided by Erren Hart
Categories Dinner
Time 25m
Number Of Ingredients 11
Steps:
- Cook the pasta in a large pot of boiling water until quite al dente (it will finish cooking in the sauce).
- Meanwhile, melt the butter with the oil in a large frying pan on medium-high heat and sauté the onion until soft. Add the garlic and sauté another minute.
- Add the mushrooms and cook until soft. Season well with salt and pepper.
- Add the wine and cream, simmer for 5 minutes, then add the parsley and check the seasoning again.
- Toss the pasta through the sauce, sprinkle with Parmesan cheese, and serve.
Nutrition Facts : Calories 453 kcal, Carbohydrate 48 g, Protein 11 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 103 mg, Sodium 80 mg, Sugar 4 g, Fiber 3 g, ServingSize 1 serving
ASPARAGUS CREAM PASTA
Making a cream out of the stalks means that every mouthful of pasta will have a delicious taste of asparagus
Provided by Barney Desmazery
Categories Dinner, Main course, Pasta
Time 40m
Number Of Ingredients 5
Steps:
- To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside.
- Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.
- Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.
Nutrition Facts : Calories 931 calories, Fat 47 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.53 milligram of sodium
CREAMY CHICKEN TAGLIATELLE
Creamy Chicken and Tagliatelle with mushrooms and bacon for a very satisfying dish.I had this in a restaurant and this is my attempt to recreate it. It works for me.
Provided by aardigman
Time 30m
Yield Serves 2
Number Of Ingredients 10
Steps:
- Cut the chicken into bite size pieces, Chop the rashers into small squares, slice the mushrooms.
- Heat the oil in a deep frying pan over a medium heat. Add the bacon and cook, add the chicken and stir fry for a few minutes until the chicken is cooked. Add the mushrooms, onion and the oregano. Pour the chicken stock and simmer for 10 minutes until reduced.
- Meanwhile cook the tagliatelle according to instructions on the pack. When the chicken stock is reduced, lower the heat and add the cream. Simmer for 5 minutes, stirring until thickened. Add the tagliatelle to the pan.
- Season with salt and pepper.
- When serving, add parmesan to taste.
PASTA WITH ASPARAGUS AND PROSCIUTTO
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Cook the prosciutto in a large skillet over medium-high heat until it renders some fat and begins to brown, about 2 minutes. Add the garlic and thyme and cook until the garlic just begins to soften, about 30 seconds. Remove the skillet from the heat and add the wine. Return to the heat and cook until the wine evaporates slightly, about 2 more minutes. Add 1/4 teaspoon salt and pepper to taste. Add the cream and nutmeg and cook, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.
- Meanwhile, add the pasta to the boiling water and cook as the label directs, adding the asparagus during the last minute of cooking. Reserve 1/2 cup cooking water, then drain the pasta and asparagus.
- Add the cheese to the cream sauce and stir to combine. Add the pasta and asparagus and toss to coat, adding some of the reserved cooking water to loosen, if needed. Season with salt and pepper. Divide among bowls and top with more cheese.
TAGLIATELLE WITH MUSHROOMS AND ASPARAGUS
For this Italian pasta dish, make sure to pick thin green asparagus spears, so you can easily stir-fry them in a pan without blanching first.
Provided by miche
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Remove the tough ends of the asparagus spears and chop into 1-inch pieces. Reserve the tips.
- Heat 1 tablespoon oil in a large pot over medium-low heat and cook garlic until light golden, 1 to 2 minutes. Add asparagus pieces and cook over medium heat, stirring often, until softened, about 5 minutes. Stir in mushrooms and coat well with oil. Pour in wine and cook until liquid evaporates, about 4 minutes. Add reserved asparagus tips and cook for 2 minutes. Discard garlic and season sauce with salt and pepper.
- In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving some of the cooking water.
- Add tagliatelle to pot with the sauce, toss, and cook everything over high heat for 30 seconds to 1 minute. Drizzle with remaining olive oil and add some cooking water to thin sauce. Distribute tagliatelle on serving plates and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 550.3 calories, Carbohydrate 87.1 g, Cholesterol 5.5 mg, Fat 11.3 g, Fiber 4.9 g, Protein 19.6 g, SaturatedFat 2.6 g, Sodium 145.5 mg, Sugar 5.5 g
TAGLIATELLE WITH SMOKED SALMON
This quick-fix 1-dish meal is from the *Italian Cookbook 2* of the Australian Womens Weekly cookbook series, is definitely company-worthy & showcases 3 of my favorite ingredients - fresh asparagus, smoked salmon & leek. The sauce is rich & the dish follows the Italian tradition of a lrg portion of pasta that is lightly sauced & then served w/an Italian salad + garlic bread. (Time does not include time to cook the asparagus as cooking method is optional). *Enjoy* !
Provided by twissis
Categories One Dish Meal
Time 30m
Yield 6 1-Dish Servings, 6 serving(s)
Number Of Ingredients 13
Steps:
- Boil, steam or microwave asparagus pieces til tender, drain well & set aside.
- Heat butter in a lrg skillet & add leek + garlic. Cook over med-heat (stirring) till leek is soft.
- Reduce heat to simmer. Add brandy, cream, tomato paste & Tobasco sauce. Simmer gently (uncovered) for approx 5 min or till slightly thickened.
- Add asparagus, salmon + dill. Stir to mix, season w/salt & pepper to taste & remove from heat.
- While you prepare the sauce, add pasta to a lrg pan of boiling water. Boil (uncovered) till just tender & drain well.
- Divide cooked pasta & sauce among 6 bowls or dinner plates & sprinkle ea with 1/2 tsp capers. Serve immediately.
- NOTE: If you are not going to have a use for the remains of a can of tomato paste & are at all like me, leave it out & do what works for me. Seed & dice a lrg tomato & add to the sauce in place of & at the same time you would have added the tomato paste. :-).
Nutrition Facts : Calories 662.5, Fat 37.2, SaturatedFat 21.5, Cholesterol 180.1, Sodium 408.2, Carbohydrate 60.5, Fiber 3.7, Sugar 2.9, Protein 19.7
MUSHROOM AND SPINACH TAGLIATELLE
A quick and easy mushroom tagliatelle. Rich with garlic, mushrooms, crème fraîche and spinach, it's a super tasty mid-week meal. The dried pasta could easily be subsituted for fresh pasta.
Provided by Bath Place Community Venture
Categories Main course
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat the oil in a pan and gently fry the spring onions and garlic for a few minutes, or until pale golden-brown. Add the mushrooms and fry over a high heat for 8-10 minutes, or until the water has evaporated. Tip the spinach into the pan, and stir regularly as it wilts. Continue cooking over a medium heat until most of the water has evaporated.
- Remove the pan from the heat and stir in the crème fraîche. Return the pan to the heat, bring to the boil, and simmer for a few minutes, or until the sauce has thickened. Season to taste with salt and freshly ground pepper.
- Meanwhile, cook the pasta in a large pan of salted boiling water, according to packet instructions. Once cooked, drain the pasta, and toss with the mushroom and spinach sauce. Serve immediately.
FETTUCCINE WITH MUSHROOMS AND ASPARAGUS
Steps:
- 1. Bring 6 quarts water to a boil in a large, heavy-bottomed pot over high heat, then add 2 tablespoons salt.
- 2. While waiting for the water to boil, heat the oil in a sauté pan over medium heat. Add the onion and pepper flakes and sauté quickly to keep the ingredients from scorching. Add the mushrooms, season with salt and pepper, and sauté until the mushrooms darken slightly in color and are softened but still holding their shape, about 5 minutes. Add the broth and asparagus and cook, stirring gently, for 2 minutes. Stir in the cream, immediately reduce the heat to keep it from scorching, and cook for several minutes.
- 3. Meanwhile, toast the pine nuts in a sauté pan over low heat, shaking the pan, just until they are warm and fragrant, about 2 minutes.
- 4. Add the pasta to the boiling water and cook until al dente, 7 to 9 minutes from the time the water returns to a boil (10 minutes if you are using pappardelle).
- 5. Add the basil, butter, pine nuts, and cheese to the pan with the mushrooms and toss well.
- 6. Reserve a cup or so of the pasta's cooking liquid, then drain the pasta and add it to the pan with the mushrooms, asparagus, and sauce. If the sauce seems too dry, stir in a few tablespoons of the reserved pasta water. Toss, taste, and adjust the seasoning with salt, pepper, and more pepper flakes if necessary.
- 7. Present the pasta in a bowl and serve family style from the center of the table, or divide among individual plates.
- Your Nightly Specials
- Mushrooms: Instead of using the cremini, use 1 cup dried porcini mushrooms.
- Dried Mushrooms: Dried mushrooms like porcini, morel, and chanterelle offer a quick way to add flavor to cooking and are especially useful in the off season or winter months. Always rinse dried mushrooms under cold running water to remove any lingering dirt and sand, then reconstitute them in hot water for 20 minutes, drain, and strain the liquid. Save the liquid for soups and sauces. Keeping a small packet of dried mushrooms, which costs just a few dollars, in your pantry will five earthy flavor on demand.
- Use a spice grinder to grind dried porcini to a powder. This seasoning powder will very economically make a full pot of risotto taste like a much more costly version, something many restaurants do to make flavors pop. Add 1 tablespoon to the finished mushrooms for a powerful and full flavor at an economical price.
- Porcini Mushrooms: Fresh porcini are among the most delicious of mushrooms. When they are available each fall, by all means use them, although they are expensive and need to be cooked as quickly as possible because they are highly perishable.
- Add 1/2 cup of blanched and shocked fresh or frozen peas, spincach, and/or broccoli buds.
- Toss some shredded, leftover roasted turkey or duck meat into the pan along with the cooked pasta.
TAGLIATELLE WITH WILD MUSHROOMS, PEAS AND PROSCIUTTO
Steps:
- In a large skillet set over moderate heat 2 tablespoons of the butter and the oil until hot, add the shallot and cook, stirring, 3 minutes, or until softened. Add the mushrooms, thyme and salt and pepper to taste and cook the mixture, stirring occasionally, for 7 minutes, or until mushrooms are lightly golden. Add the prosciutto and peas and cook for 1 to 2 minutes, or until heated through. Add the cream and simmer just until lightly thickened.In a large pot of boiling salted water add the tagliatelle and cook it until al dente. Drain the pasta and transfer it to a serving bowl. Add the remaining butter to the pasta and toss to combine. Add the sauce and toss to coat the pasta. Serve with the Parmesan.
PASTA WITH LEEKS AND MUSHROOMS
adapted from todays NY Times, this is a quick meatless sauce.you can add extra vegetables like zucchini, asparagus, etc. serve this with freshly grated cheese and pepper.
Provided by chia2160
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim root end of leeks, then cut off hard green leaves, leaving a bit of green where they meet the white part. Split leeks down the middle, then chop them, not too finely. Wash very well, and spin or shake dry. Set a large pot of water to boil, and salt it.
- Put half the butter or oil in a large skillet, and turn heat to medium-high. A minute later add garlic and chilies, and cook, stirring occasionally, until garlic browns; remove chilies (and garlic if you prefer). Add leeks, and cook, stirring occasionally, until they wilt, about 10 minutes. Add pepper or tomato, and mushrooms, lower heat; continue to cook, stirring once in a while, until leeks begin to brown.
- Cook pasta until tender but not mushy. When it's done, drain it, reserving about ½ cup cooking liquid. Toss pasta and leeks together with remaining butter or oil, a few sprinklings of black pepper and all but a little of the parsley, adding a bit of cooking liquid if mixture seems dry. Taste and adjust seasoning, garnish with remaining parsley, and serve.
More about "tagliatelle with mushrooms and asparagus food"
MUSHROOM ASPARAGUS PASTA - FAMILYSTYLE FOOD
From familystylefood.com
5/5 (6)Total Time 40 minsCategory PastaCalories 473 per serving
- Take 2 asparagus stalks and shave into thin ribbons with a swivel vegetable peeler, then set aside. Slice the remaining stalks into diagonal pieces about 2 inches long.
- Drop the sliced asparagus into the boiling water and cook 3 minutes. Scoop them out with a slotted spoon into the bowl of ice water.
- Gently wipe the wild mushrooms with a cloth if they have debris clinging to them. Trim the stem ends and break or slice the mushrooms into large bite-size pieces. Slice the button mushrooms into quarters.
ASPARAGUS, PANCETTA AND MUSHROOM LINGUINE RECIPE RECIPE ...
From goodfood.com.au
Servings 4Total Time 30 minsCategory Lunch
- Cook 400g dried linguine in a large saucepan of lightly salted boiling water for 8-10 minutes or until al dente.
- Meanwhile heat a large frypan with 2 tbsp of extra virgin olive oil and when hot add 2 cloves crushed garlic, 1 medium onion peeled and cut into wedges and 8 thin slices coarsely chopped pancetta.
- Cook, stirring occasionally, for 2-3 minutes or until onion is soft. Add 300g sliced mushrooms, 1 bunch asparagus cut into 1cm pieces, 1 cup frozen peas and 2/3 cup chicken stock. Cook for 3 minutes or until mushrooms are just tender. Drain pasta and return to pan.
EASY PEASY TOMATO TAGLIATELLE - JAMIE OLIVER
From jamieoliver.com
Servings 2Calories 562 per servingTotal Time 20 mins
- Peel and finely slice the garlic, then pick the basil leaves and finely chop the stalks.Cook the tagliatelle in a pan of boiling salted water for 8 to 10 minutes, or until al dente, which means that it should be soft enough to eat, but still have a bit of bite and firmness to it, then drain, reserving some of the pasta water.Heat a lug of olive oil in a saucepan over a medium heat, add the garlic and fry for 1 to 2 minutes, or until golden.
- Add the basil stalks and tinned tomatoes, breaking the tomatoes up with the back of a spoon.Bring to the boil, season with sea salt and black pepper and simmer for 5 minutes.Snap the woody ends off the asparagus and discard, then finely chop the spears.
- Add the asparagus to the tomato sauce, simmer for 1 to 2 minutes, then remove from the heat and season to taste, if needed.Finish off the sauce by stirring through the basil leaves.
MUSHROOM AND ASPARAGUS MACARONI WITH CHILLI RECIPE - GOOD FOOD
From goodfood.com.au
Category LunchTotal Time 30 mins
- Cook 400g dried macaroni in lightly salted boiling water for 9-10 minutes or until al dente. Drain and return to saucepan.
- Heat 2 tbsp olive oil in a large frying pan over medium heat. Add 1 clove garlic (crushed), 1 small brown onion (chopped) and 1 tsp dried chilli flakes and cook, stirring occasionally, for 3 minutes or until onion is soft.
- Add 300g button mushrooms (finely sliced), 1 bunch asparagus (cut into 1cm pieces) and 2/3 cup of stock. Cook, stirring, for 3-4 minutes or until mushrooms are tender. Add mushroom mixture and 1/2 cup pouring cream to saucepan with pasta and stir, over medium heat, until heated through.
PAPPARDELLE PASTA WITH PANCETTA, PEAS, AND ASPARAGUS ...
From organicauthority.com
MILANESE-STYLE TAGLIATELLE WITH MUSHROOMS, ASPARAGUS ...
From rachaelraymag.com
- In a small saucepan, heat the stock and saffron over medium-low until just hot. Cover and keep warm.
- In a large skillet, heat the olive oil, two turns of the pan, over medium-high. Add the pancetta; stir for a minute. Add the mushrooms. Cook, stirring often, until lightly browned, 4 to 5 minutes. Add the asparagus, peas, shallots and garlic; season with salt and pepper. Cook until the asparagus is tender, 3 to 4 minutes more. Add the wine; stir until almost evaporated. Add the saffron stock; swirl in the butter. Reduce the heat to low.
- Salt the pasta water. Add the pasta; cook to al dente. Add a ladleful of the pasta water to the mushroom sauce, then drain the pasta. Toss the pasta with the sauce and herbs; season. Serve in shallow bowls, passing cheese alongside.
NIGEL SLATER'S EASY EGG RECIPES | EGGS - THE GUARDIAN
From theguardian.com
Estimated Reading Time 8 mins
CREAMY MUSHROOM PASTA RECIPE - BBC FOOD
From bbc.co.uk
Servings 2Category Main Course
CHICKEN & MUSHROOM PASTA RECIPE - TESCO REAL FOOD
From realfood.tesco.com
4/5 (28)Total Time 25 minsCategory DinnerCalories 562 per serving
10 BEST CHICKEN TAGLIATELLE PASTA RECIPES - YUMMLY
From yummly.com
TAGLIATELLE WITH SHIITAKE MUSHROOMS AND ASPARAGUS - KUALI
From kuali.com
Cuisine WesternTotal Time 1 hr 30 minsCategory Butter Recipes, Cheese Recipes, PastaCalories 2200 per serving
- At least 1 hour before serving, or up to 1 month ahead, make the Mushroom Essence. In a large sauté pan, heat the oil over medium-high heat. Add the garlic and sauté until golden, about 3 minutes.
- Add the mushrooms, carrot, celery, onion and shallot and sauté, stirring constantly, 2 minutes more. Reduce the heat to medium, add the wine, and cook until no excess liquid remains, about 10 minutes.
- Add the broth and cook, stirring occasionally, until about 1/4 cup (60 ml) liquid remains, about 8 minutes more. Stir in the cream, thyme and salt and pepper to taste.
- Set the mixture aside to cool for 10 minutes. Transfer to a blender or food processor and puree. Set aside; or transfer to an airtight container and refrigerate for up to 4 days or freeze up to 1 month.
TAGLIATELLE WITH ASPARAGUS & PEAS RECIPE - LOVE AND LEMONS
From loveandlemons.com
4.9/5 (18)Servings 4Cuisine American, ItalianCategory Main Course
- Make the sauce: In a high speed blender, combine the cashews, water, garlic, lemon juice, mustard, and salt. Blend until creamy.
- Bring a large pot of salted water to a boil, and cook the pasta according to package directions until al dente.
- Heat the oil in a large skillet over medium heat. Add the asparagus and a few pinches of salt and sauté for 3 minutes, until the asparagus is just tender. Add the peas and garlic and stir. Turn off the heat and add a squeeze of lemon.
- Assemble bowls with the pasta, vegetables, sauce, herbs, lemon zest, and microgreens, if using. Serve with Parmesan or vegan Parmesan.
CREAMY FETTUCCINE WITH PROSCIUTTO, ASPARAGUS, MUSHROOMS ...
From bonappetit.com
Servings 6
- Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl; set aside. Reserve water in pot.
- Melt butter in large skillet over medium-low heat. Add prosciutto and stir 1 minute. Add mushrooms and sauté until golden, about 3 minutes. Add asparagus, peas, and cream and simmer until cream is reduced by 1/3, about 2 minutes. Turn off heat. Mix in cherry tomatoes.
- Bring reserved water in pot to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain. Add pasta to skillet with sauce and toss to coat over low heat. Season to taste with salt and pepper. Remove from heat. Stir in cheese. Transfer to large bowl; sprinkle with chives and serve.
TAGLIATELLE WITH GARLICKY TOMATO SAUCE RECIPE | FOOD & WINE
From foodandwine.com
5/5 Total Time 30 minsServings 2-4
- In a large, deep skillet, heat the olive oil. Add the garlic and cook over moderate heat, stirring, until softened and fragrant, about 2 minutes. Add the tomatoes, crushed red pepper and a generous pinch of salt and cook, stirring occasionally, until the tomatoes break down and form a sauce, 20 minutes. Season the sauce with salt; keep warm.
- Meanwhile, in a large saucepan of salted boiling water, cook the tagliatelle until al dente. Reserve 1/2 cup of the cooking water, then drain well.
- Add the pasta and half of the cooking water to the sauce and toss over moderately low heat until coated, 2 minutes; add more of the cooking water if the pasta seems dry. Transfer the pasta to shallow bowls and serve.
ASPARAGUS AND ZUCCHINI PASTA - LAZY CAT KITCHEN
From lazycatkitchen.com
Estimated Reading Time 5 mins
RECIPE: TAGLIATELLE MUSHROOM RAGù AND ILLUMINATI RIPAROSSO ...
From nataliemaclean.com
Estimated Reading Time 6 mins
SMOKED BACON AND MUSHROOM TAGLIATELLE
From rte.ie
Estimated Reading Time 2 mins
FRESH TAGLIATELLE WITH CHANTERELLES & LEMON ZEST RECIPE ...
From houseandhome.com
Estimated Reading Time 5 mins
ONE-PAN CHICKEN AND MUSHROOM TAGLIATELLE | CHICKEN.CA
From chicken.ca
Servings 5Calories 588 per serving
BEST TAGLIATELLE RECIPE — HOW TO MAKE TAGLIATELLE
From delish.com
Cuisine ItalianCategory Low-Cost, Nut-Free, 30-minute Meals, DinnerOccupation ContributorTotal Time 25 mins
ORDER VALENTINO'S TAKEAWAY IN OLDHAM | DELIVERY MENU ...
From ubereats.com
4.1/5 (15)Location 8 Retiro St, Oldham, OL1 1Cuisine Italian, Pasta, PizzaPhone 0161 624 6002
CREAMY TAGLIATELLE WITH BACON AND MUSHROOMS - FOOD24
From food24.com
Cuisine BoilCategory BoilServings 4Total Time 30 mins
TAGLIATELLE WITH WILD MUSHROOMS | METRO
From metro.ca
4/5 (4)Total Time 20 minsServings 4
TAGLIATELLE PASTA WITH ASPARAGUS AND GORGONZOLA SAUCE ...
From cdkitchen.com
Servings 4Total Time 29 mins
PEA & HAM TAGLIATELLE RECIPE - TESCO REAL FOOD
From realfood.tesco.com
4/5 (6)Total Time 25 minsCategory DinnerCalories 448 per serving
ASPARAGUS MUSHROOM LASAGNA – VEGALICIOUS RECIPES
From vegalicious.recipes
WWW.ALLRECIPES.COM
FRESH TAGLIATELLE WITH MUSHROOMS AND ASPARAGUS ...
From eatyourbooks.com
10 BEST TAGLIATELLE PASTA RECIPES | YUMMLY
From yummly.co.uk
10 BEST TAGLIATELLE VEGETARIAN RECIPES | YUMMLY
From yummly.com
TAGLIATELLE - HOUSE & HOME - HOUSE & HOME
From houseandhome.com
MUSHROOM & TRUFFLE TAGLIATELLE - MENU - STK STEAKHOUSE ...
From yelp.com
TAGLIATELLE WITH MUSHROOMS, LEMON AND BREADCRUMBS RECIPES ...
From foodnetwork.ca
10 BEST ITALIAN TAGLIATELLE RECIPES | YUMMLY
From yummly.co.uk
PAPPARDELLE WITH CHICKEN LIVERS AND MUSHROOMS - FOOD AND WINE
From foodandwine.com
TAGLIATELLE WITH ASPARAGUS AND MUSHROOMS - ALDI UK
From aldi.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love