Homemade tagliatelle with mushroom cream

There's almost nothing like homemade pasta! This version with fresh mushroom cream is simply heavenly – try it!

This recipe is

• vegetarian
• Suitable for a low-histamine diet
• Suitable for a low-fructose diet
• lactose-free

Preparation time

45 minutes

Ingredients for 2 servings

• 200g spelt flour
• 3 egg yolks
• 50ml olive oil for frying
• 1 tsp rock salt
  
• 1 pack of mushrooms (1)
• 1 pack of oat cream cheese (1)
• 1 sprig of thyme
• 1 pack of cress
• 1 tbsp olive oil for cooking
• 1/2 tsp HistaFood Organic Herb Salt
• 250ml water

preparation

• For the pasta, knead the flour together with the egg yolk, salt and olive oil to form a smooth dough and refrigerate for 30 minutes.
• Then remove it, roll it out with a rolling pin and cut it into thin strips or process it with a pasta machine.
• Then cook for 3-5 minutes.
• Meanwhile, sauté the mushrooms (1) in a pan with olive oil and thyme until browned, then deglaze with water.
• Stir in the oat cream cheese (1) and a little organic herb salt . Arrange everything on a plate and enjoy with fresh cress.

Our HistaFood tip

You can use zucchini, bell peppers or broccoli instead of mushrooms (1).

Prepared with

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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.