Tagliatelle with mushrooms, sage and walnuts

Name: Tagliatelle with mushrooms, sage and walnuts
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian cuisine
Ingredients: 80 g Pecorino romano; 80 g walnut kernels; 200 g chanterelles; 1 bunch sage; 1 shallots; 200 g porcini mushrooms; 3 tbsp olive oil; 500 g pasta (e.g. tagliatelle); ½ tsp salt; ½ dl white wine

Italian cuisine Autumn

Total: 30 min. | Active: 30 min.

vegetarian, lactose-free

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Ingredients

for 4 person

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

Nuts
80 g	walnut kernel, coarsely chopped

Sauce
3 tbsp	olive oil
1 bunch	sage, leaves torn off
200 g	porcini mushroom, 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

How it's done

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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