Tagliatelle Frutti di Mare ala Debbie

The upcoming three weeks will be all about staying within budget and using products I already have lying around the house! I am completely broke. Too bad but it is what it is. We've bought weekend tickets for Tomorrowland and booked a hotel so basically all my money for this month is going to a whole weekend in July full of unhealthy foods, lots of drinks and dancing! But I really need that sometimes! It's good to let loose and going to festivals is perfect to clear my mind and not focus on work for a change!

So I had some soy cream left over from last week, found some fresh parsley and shrimps and mussels in the freezer, 1/2 paprika and some mushrooms in the refrigerator and decided to turn it into a budget version of a tagliatella frutti di mare!

 Scroll down for the Dutch recipe

English recipe:


The ingredients for 1 serving:
  • 75 g tagliatelle (made from kamut)
  • 50 g frozen wok shrimps
  • 100 g cooked and frozen mussels
  • 1 white onion
  • 1/2 red paprika
  • 4 chestnut mushrooms
  • 2 cherry tomatoes 
  • 200 ml soy cream
  • 1 tbs freshly chopped parsley
  • 2 tbs grated Parmesan cheese
  • 1 ts sweet paprika powder
  • Olive oil
  • Salt & pepper

What you do:
  1. Cook pasta as indicated on the package. 
  2. Heat 1 tablespoon olive oil in a saute pan over medium-high heat. Cut the onion into pieces and  the mushrooms into quarters and fry for a few minutes in the oil. 
  3. Meanwhile, cut the paprika and defrost the fish under running cold water. 
  4. Bake the paprika briefly with the onions and mushrooms until all the vegetables are soft. Then add the soy cream into the pan with the chopped parsley, paprika powder, pepper, salt and fish. Simmer on low heat for about 6 to 8 minutes until the shrimps are cooked. Stir 1 tbs Parmesan cheese through a few minutes before the end. 
  5. Serve the sauce on the pasta and garnish with 2 cherry tomatoes, some extra parsley and the remaining Parmesan cheese.


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Nederlands recept - Tagliatelle Frutti de Mare ala Debbie:

Tijd: 15 minuten

De ingrediƫnten voor 1 portie:
  • 75 g tagliatelle (van kamut)
  • 50 g bevroren wokgarnalen
  • 100 g gekookte, bevroren mosselen
  • 1 witte ui
  • 1/2 rode paprika
  • 4 kastanje champignons
  • 2 cherry tomaatjes
  • 200 ml soya kookroom
  • 1 el vergehakte peterselie
  • 2 el geraspte Parmezaanse kaas
  • 1 tl zoete paprika poeder
  • Olijfolie
  • Zout & Peper

  1. Kook de pasta zoals aangeven op de verpakking.
  2. Verwarm 1 eetlepel olijfolie in een hapjespan op matig tot hoog vuur. Snijd snel de uit in stukjes en champignons in vieren en bak een paar minuten in de olie. 
  3. Snijd ondertussen de paprika en ontdooit de vis onder de lopende koude kraan. 
  4. Bak vervolgens de paprika kort mee totdat alle groenten zacht zijn. Doe dan de soya kookroom in de pan met de versgehakte peterselie, paprika poeder, peper, zout en de vis. Laat op laag vuur zo'n 6 tot 8 minuten sudderen tot de garnalen gaar zijn. Roer er een paar minuten voor het einde 1 eetlepel geraspte Parmezaanse kaas erdoorheen.
  5. Serveer de saus op de pasta en garneer met 2 cherry tomaatjes, wat extra peterselie en de rest van de Parmezaanse kaas. 

Eet smakelijk!

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