Recipe for Saturday Dinner: Spelled Tagliatelle with Porcini and Asparagus Sauce

This Saturday advises to cook a dish served in the Spanish SHA Wellness Clinic. The main thing is to prepare all the ingredients for the tagliatelle and sauce now. By the way, the sauce has a special place in this recipe – porcini mushrooms, asparagus and young garlic give it an incredibly piquant taste.


For spelled tagliatelle:

  • 280 g white spelled flour
  • 20 g whole grain spelled flour
  • water

For the porcini sauce:

  • 300 g fresh porcini mushrooms
  • 150 g onions
  • 75 g young garlic
  • 100 g asparagus
  • 200 ml soy cream
  • 50 ml extra virgin olive oil
  • unrefined salt

Other Ingredients:

  • 5 ml truffle oil


1. For spelled tagliatelle, sift the two flours through a sieve into a steel bowl, add a little water and mix until a smooth, firm dough is obtained.

2. Roll out the pasta with a rolling pin into a 1 mm thick sheet, cut the tagliatelle with a pasta knife or pasta machine and place on a tray.

3. For the sauce, wash the mushrooms in plenty of water, cut them into 1/2 cm pieces and set aside. Peel the onion and chop finely. Remove the top layer from young garlic and remove the greenest part; cut into thin slices. For asparagus, cut off the thickest part of the stem and cut the rest into thin slices. Fry the onions in a wok in olive oil until golden brown, add mushrooms, asparagus, garlic, salt and fry for another 2 minutes. Finally add the soy cream, pepper and salt, simmer for 1 minute over low heat and remove from the stove.

4. Boil the pasta in a large saucepan (4 minutes after boiling the water), drain in a colander and stir with the preheated sauce.

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5. Add truffle oil and serve in a deep bowl.

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