Tagliatelle with mushroom and chickpea ragout

Serves : 4

Preparation time: 5 minutes

Cooking time : 10 minutes

Ingredients

• 1 onion, thinly sliced
• 90 ml (6 tablespoons) mushrooms, cubed (Paris, Portobello, Oyster King, Shiitake)
• 60 ml (4 tbsp.) olive oil
• 2 garlic cloves, minced
• 250 ml (1 cup) white wine
• 500 ml (2 cups) veal stock
• 500 ml (2 cups) chickpeas
• 30 ml (2 tbsp) horseradish
• 30 ml (2 tbsp) maple syrup
• 90 ml (6 tbsp)35% cream
• 60 ml (4 tbsp)parsley leaves, chopped
• 4 portions fresh cooked tagliatelle
• Salt and pepper to taste

Preparation

1. In a hot skillet, sauté onion and mushrooms in oil for 3 to 4 minutes.
2. Add garlic and deglaze with white wine.
3. Add veal stock, chickpeas, horseradish, maple syrup and cream, and reduce over medium heat until sauce is syrupy and smooth.
4. Add salt, pepper, parsley and check seasoning.
5. Mix the prepared sauce with the fresh pasta.