Tagliatelle with mushrooms, sage and walnuts

Tagliatelle with mushrooms, sage and walnuts

Total: 30 Min. | Active: 30 Min.
vegetarian, lactose-free
Nutritional value / people: 781 kcal
, Fat: 32 g
, Carbohydrate: 93 g
, Protein: 27 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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500 g pasta (e.g. tagliatelle)
salted water, boiling


80 g walnut kernels, coarsely chopped


3 tbsp olive oil
1 bunch sage, leaves torn off
200 g porcini mushrooms, sliced lengthwise
200 g chanterelles, halved if necessary
½ tsp salt
1 shallot, finely chopped
½ dl white wine
80 g Pecorino romano, coarsely grated
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How it's done

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


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


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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