The parties have now passed and we start again with the rhythm abiutale. This for me is to return in the evening to prepare lunch for the next day in the office and as soon as I can cook something that I can freeze and averelo available when the time is too short.
Today's recipe is a simple baked pasta with mushrooms and a little 'fresh cheese with herbs that can be prepared in advance and then put in a au gratin baked just before serving. This is a meat-free preparation that will surely please everyone and I found the journal Köstlich Vegetarisch January / February 2011 dedicated to pasta.
Ingredients (4 people) 300 g tagliatelle
salt 500 g fresh mushrooms
70 g onion 1 clove garlic
2 teaspoons olive oil (the original recipe calls for 2 tablespoons)
500 ml vegetable broth 2 tablespoons
starch 160 g cream cheese with herbs (eg. Philadelphia to herbs)
pepper 100 g Emmental cheese gratin or other
Preparation Cook the pasta in salted water for the time indicated on the package and then drain. Turn on the oven and preheat to 200 degrees.
In the meantime, clean the mushrooms and slice them thin enough and finely chop garlic and onion.
Heat the oil in a pan (preferably nonstick so it uses less) and cook the mushrooms with the garlic and onion over medium heat for 5 minutes jack and then add the broth.
Dissolve the starch / starch in about 3 tablespoons of cold water and then pour the broth, stir and simmer briefly. Finally add the cream cheese well, it Dissolve and season with salt and pepper.
Pour the dough into a lightly greased baking pan to the oven and pour over the mushrooms suddiviendoli on a regular basis. Grate cheese and spread over the pasta and cook for approx. Middle of oven 20 minutes.
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