Tagliatelle with bacon and tomato sauce

For 4 people
  • 1 stick (200 g) leek
  • 250 g Oyster mushrooms
  • 100 g smoked streaky bacon
  • 1 jar (s) (850 ml) peeled tomatoes
  • Salt
  • Cayenne pepper
  • 400 g Tagliatelle with ribbed edge (Lasagnette)
40 minutes
light
1.
Clean, wash and cut the leek into rings. Clean the mushrooms with a brush and cut them into small pieces. Dice the bacon and leave it in a hot pan. Add the mushrooms and leek and fry. Chop the tomatoes in the can with a knife and add to the vegetables. Let it simmer for 10-15 minutes in the open pan. Cook the pasta in boiling salted water for 10 minutes. Drain and chill briefly in cold water. Season the tomato sauce with salt and cayenn pepper. Serve the pasta with the sauce
1 person approx:
  • 570 kcal
  • 2390 kJ
  • 15 g protein
  • 19 g fat
  • 76 g carbohydrates

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