Funghi di Bosco Tagliatelle with Parmesan shavings

Ingredients (10 portions)

Amount	Measure	Name
750	g	KNORR COLLEZIONE ITALIANA Tagliatelle Fresh Egg (Dried)
3	l	KNORR Clear Vegetable Bouillon
50	ml	Oil, Olive
1	l	KNORR Collezione Italiana Funghi di Bosco Sauce
50	g	Cheese, Parmesan
5	g	Herb, basil fresh

Preparation

Advance preparation
Warm large pasta bowls. Make up the vegetable bouillon in advance whisking in 20g of paste to one litre of boiling water.

Method:

1. Place the bouillon on to boil, add the pasta, return to the boil and simmer gently until cooked to preference. Drain and mix in the olive oil. Keep hot.

2. Decant the sauce into a heavy bottomed pan and place over a medium to high heat, bring to the boil and simmer for one minute.

3. Serve the pasta centre of plate with the sauce mixed in or served separately. Garnish with the parmesan shavings and basil leaves.


Handy Hints:
At stage 1 the pasta can be chilled rapidly, placed in a clean container and refrigerated until required for use.

The pasta can be cooked in a variety of KNORR Bouillons to suit the palate and can of course be cooked in just plain water.

The heated sauce can be placed in a bain marie and held for up to 4 hours, stirring occasionally.

For additional flavour to the pasta, you can consider using a variety from the KNORR Herb Paste Range and also by adding a little KNORR Porcini Finishing Bouillon.