Tagliatelle with Mushroom Pesto Recipe

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Tagliatelle with Mushroom Pesto Recipe

(Low-Fat Pasta Recipe)

Ingredients:  Serves 4

225 g (8 oz) tagliatelle pasta

1 vegetable stock cube

1 medium onion, finely chopped

2 garlic cloves, crushed

115 g (4 oz) fresh chestnut mushrooms

150 ml ( pint) vegetable stock

1 tablespoon chopped fresh mixed herbs

2 tablespoons virtually fat-free fromage frais

salt and freshly ground black pepper

1 tablespoon fresh Parmesan shavings

a few chopped chives to garnish

 

Method:

Cook the tagliatelle in a large pan of boiling water with a stock cube added for extra flavor.  Preheat a non-stick pan.  Add the onion and garlic and dry-fry until soft.  Add the mushrooms, cooking until they soften.  Add the stock and stir in the herbs.  Pour into a blender or food processor and blend until smooth.  Place in a small saucepan and heat gently, seasoning with salt and black pepper.  Drain the pasta and pour into a warmed serving dish.  Remove the sauce from the heat and stir in the fromage frais.  Spoon the sauce on top of the pasta and garnish with Parmesan shavings and chopped chives.

 

Note:  A quick and easy low-fat sauce that goes well with many types of pasta.  Darker mushrooms will give a much stronger flavor to the finished sauce.

 

Nutrient Value Per Serving:

236 calories

2.5 g total fat

 

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