Tagliatelle with Porcini Mushrooms

Ingredients

• 350 g Tagliatelle
• 150 g white beans (canned)
• 200 g porcini mushrooms
• 1 onion
• 5 tbsp olive oil
• 3 Garlic cloves
• 600 small new potatoes (new potatoes)
• 100 ml broth
• 50 ml white wine
• 1 tbsp chopped parsley
• Salt
• pepper (ground)

Instructions

1. 1.

   Cook tagliatelle al dente according to package instructions in salted water, drain and set aside.

2. 2.

   Drain beans over a sieve. Clean the porcini mushrooms; slice larger ones. Peel and finely dice the onion. Heat 3 tbsp olive oil in a pan, sauté onion cubes briefly. Add mushrooms and cook over medium heat for 5 minutes, seasoning with salt and pepper. Peel garlic cloves and slice thinly. Heat remaining olive oil, quickly sauté garlic slices, add squid rings and cook about 2 minutes. Pour in broth and wine, add beans, cover and let simmer briefly. Stir in mushrooms and parsley, warm through, adjust seasoning with salt and pepper if needed. Mix sauce with tagliatelle and serve.