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Ingredients
- 20 g de persil frais les feuilles uniquement
- 1 gousse d'ail
- 50 g d'huile d'olive extra vierge
-
100
g de cèpes frais en lamelles,
or 30 g de cèpes séchés réhydratés dans de l'eau chaude pendant 20 min et égouttés - 100 g de champignons frais variés, en lamelles si nécessaire
- 1 ¼ c. à café de sel selon vos goûts
- 1200 g d'eau
- 300 g de pâtes sèches longues, type tagliatelle
- 1 - 2 pincées de poivre noir, fraîchement moulu selon vos goûts
- Nutrition
- per 1 portion
- Calories
- 396 kcal / 1659 kJ
- Protein
- 11 g
- Fat
- 13 g
- Carbohydrates
- 54 g
- Fibre
- 5.6 g
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