Source: fresenius-kabi.com

Presentation

First course based on protein-free tagliatelle, porcini mushrooms, garlic, parsley, extra virgin olive oil

Ingredients
Serves 1

• 80 g low-protein tagliatelle (about 2.8 oz / 1 cup uncooked)
• 90 g fresh porcini mushrooms (about 3.2 oz)
• 1 garlic clove
• 5 g chopped parsley (about 1 tablespoon)
• 10 g extra-virgin olive oil (about 2 teaspoons / 0.35 fl oz)

Method

Slice the porcini mushrooms after cleaning them thoroughly.

Sauté the garlic in a pan with a drizzle of oil over low heat for 3-4 minutes. Remove the garlic and add the mushrooms and chopped parsley.

Stir and cover with a lid

Cook for 10 minutes.

Cook the tagliatelle in a pot of boiling water respecting the cooking time indicated on the package.

When cooked, drain the pasta and add it to the mushrooms.

If you want, add another sprinkling of parsley

Serve.

Allergens

Garlic: very rare cases of garlic reactivity reported

Porcini mushrooms: rare cases of intolerance described

Extra virgin olive oil: unusual allergy; intolerance not described

Parsley: possible cross-reaction in case of allergy to spices, mugwort, composites

Protein-free tagliatelle: made from gluten-free flours

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Garlic: has immune-stimulating properties, promotes liver function and the elimination of waste metabolites. It also has hypocholesterolemic, lipid-lowering, antiplatelet, hypotensive and hypoglycemic properties that promote cardiac function.

Porcini mushrooms: supply of elements favorable to the proper functioning of metabolism, immune system and cardiovascular system.

Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids

Parsley: rich in carotenoids that support the immune system and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients and useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Protein-free tagliatelle: Pasta that contains protein in quantities not exceeding 1%, suitable for nephropathic patients

Safety / Intended use

Product also intended for subjects with:

• Constipation
• Nausea and vomiting
• Mucositis only in the case of pasta and vegetables that are very cooked and tender

In case of Dysphagia (problems with chewing and swallowing) administer only if cut into small, soft pieces.

Not recommended in case of diarrhea