Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, tortiglioni pasta with mustard mushroom sauce and yummy additions. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
The Black Friday Sale Is Here! Great recipe for Tortiglioni Pasta With Mustard Mushroom Sauce and Yummy Additions. A gorgeous and easy peas and pancetta pasta recipe from Jamie Oliver. This is a super simple combo of ingredients that Jamie picked up in Italy.
Tortiglioni Pasta With Mustard Mushroom Sauce and Yummy Additions is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Tortiglioni Pasta With Mustard Mushroom Sauce and Yummy Additions is something that I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook tortiglioni pasta with mustard mushroom sauce and yummy additions using 6 ingredients and 1 steps. Here is how you can achieve it.
The ingredients needed to make Tortiglioni Pasta With Mustard Mushroom Sauce and Yummy Additions:
- Take 3 tbsp my Vegan Yummy Mushroom Sauce-Separate Recipe
- Make ready 3 tbsp sour cream
- Make ready 3 tbsp tomato pesto
- Make ready 50 g grated cheese
- Make ready 100 g tortiglioni pasta
- Prepare Fresh tomato for garnish
See recipes for Tortiglioni Pasta With Mustard Mushroom Sauce and Yummy Additions too. Heat the oil and butter in a medium saucepan. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Meanwhile, peel and finely slice the garlic.
Instructions to make Tortiglioni Pasta With Mustard Mushroom Sauce and Yummy Additions:
- Cook the pasta in salted water and serve with the yummy additions
Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Meanwhile, peel and finely slice the garlic. I made a white sauce flavoured with fresh thyme, a little mustard and pecorino cheese and mixed in the fried mushrooms. I mixed in the cooked pasta and then layered it with lots of mozzarella. The end result was a delicious, earthy and rich dish that made for a seriously good dinner.
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