Tagliatelle with champignons


  • 320 g of chickpea noodles
  • 250 g of freshly sliced ​​Monalfungo mushrooms
  • 2 tablespoons of extra virgin olive oil
  • 1 clove of garlic
  • 1 shot of brandy
  • Cream to taste
  • Salt to taste
  • Pepper as needed
  • Grated cheese to taste


Time 30 minutes, low difficulty

  1. Clean the mushrooms carefully and cut them into slices; then put them in a saucepan, where the garlic clove has been browned with oil.
  2. Let them season for about 3-4 minutes, then sprinkle them with brandy, letting it evaporate.
  3. Season with salt and pepper and cook for another 20 minutes, over low heat. Meanwhile, boil the pasta in abundant boiling salted water, drain it al dente, turn it over into a heated serving bowl and dress it with the mushrooms, now ready, and the cream.
  4. Mix well, sprinkle with grated cheese and serve immediately.