Tagliatelle with mushrooms, sage and walnuts


Total time: 30m
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

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


Ingredients

  • 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

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Instructions

  • 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.

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Products used in this recipe

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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.


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