You are here: Home > Cuisine > Italian Vegetarian > Italian Veg Pasta > Green Tagliatelle with Mushrooms and Broccoli Green Tagliatelle with Mushrooms and Broccoli by Tarla Dalal Tagliatelle is a flat ribbon pasta which is native to Naples, the home of pasta dishes. Spinach tagliatelle tossed in mustard and brandy flavoured cheese sauce with the freshness of mushrooms and broccoli is simply marvelous. The addition of cheese spread to the sauce makes it of good thick coating consistency. Like the city of Naples, this sauce is mellow and sophisticated. This sauce also works well using plain fettuccine or spaghetti. 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Cooking Time: 30 mins. Total Time: 45 mins 4Serves 4. Show me for servings Ingredients For the green tagliatelle1 recipe Spinach Pasta Dough1 tsp salt and 1 tablespoon oil for cooking the pasta1 tbsp oil for cooking the pastaFor the mushroom and broccoli sauce2 cups sliced mushrooms (khumbh)1 cup broccoli , cut into small florets2 cloves of garlic (lehsun), finely chopped2 cups milk1/2 cup cheese spread1/2 tsp french style mustard4 tbsp brandy (optional)1 tbsp finely chopped parsley1 tbsp olive oil or oil salt and black pepper (kalimirch) powder to taste Method Main ProcedureFor the green tagliatelle For the green tagliatelle Divide the pasta dough into 2 portions and roll out each portion as thinly as possible.Cut each pasta sheet into a 250 mm. x 250 mm. (10" x 10") square.Dust the pasta sheet with plenty of flour and roll it up tightly like a Swiss roll. Cut into 6 mm. (1/4") strips.Heat plenty of water in a broad pan and add 1 teaspoon of salt and 1 tablespoon of oil. Add a few strands of the tagliatelle to the boiling water at a time and cook for 2 minutes.Drain and transfer to a bowl of cold water to refresh it. Drain again and keep aside. For the mushroom and broccoli sauceFor the mushroom and broccoli sauceHeat the olive oil in a pan, add the garlic and sauté for a few seconds.Add the mushrooms and broccoli and sauté for 2 minutes.Add the milk, cheese spread, mustard, salt and pepper and mix well. Bring to a boil, while stirring continuously.Add the brandy and parsley and mix well. Keep aside.Just before serving, reheat the sauce and toss the green tagliatelle in it.Serve hot. Nutrient values per servingEnergy506 calProtein11.5 gCarbohydrates27.7 gFiber0.8 gFat33 gCholesterol23.1 mgVitamin A682.4 mcgVitamin B1-2.9 mgVitamin B2-2.7 mgVitamin B3-1 mgVitamin C15.4 mgFolic Acid22.8 mcgCalcium230.4 mgIron1.4 mgMagnesium0 mgPhosphorus0 mgSodium301.5 mgPotassium281.1 mgZinc0.4 mg