Tagliatelle with mushrooms, sage and walnuts

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 781 Kcal, 27g Protein, 93g Carbohydrates, 32g Fat


  • Tagliatelle
  • 500 g pasta (e.g. tagliatelle)
  • salted water, boiling
  • Nuts
  • 80 g walnut kernels, coarsely chopped
  • Sauce
  • 3 tbsp olive oil
  • 1 bunch sage, leaves torn off
  • 200 g porcini mushrooms, sliced lengthwise
  • 200 g chanterelles, halved if necessary
  • 0.5 tsp salt
  • 1 shallot, finely chopped
  • 80 g Pecorino romano, coarsely grated
  • 0.5 dl white wine

View these products


  • Tagliatelle

    Cook the pasta in boiling salted water until al dente, drain and reserve 150 ml of the cooking water.
  • Nuts

    Dry roast the nuts in a frying pan until golden brown, remove and set aside.
  • Sauce

    Heat the oil in the same pan. Fry the sage leaves for approx. 30 secs., remove and set aside. Fry the mushrooms in batches for approx. 5 mins. per batch, season with salt, set aside. Reduce the heat, add the shallot, cook for a further 5 mins. Pour in the wine and reduce completely. Add the pasta, cooking water and mushrooms, heat gently. Sprinkle the cheese, nuts and sage leaves on top.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

Are you looking for another recipe?

Over 600 delicious recipes on coop@home