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Mushroom and Toasted Walnut Tagliatelle
Cremini mushrooms, toasted walnuts, and fresh rosemary and sage tossed with tagliatelle pasta and finished with heavy cream.
servings: 4
total time: 25 minutes
recipe by: Frankie
Ingredients
- 1/2 cup chopped walnuts
- 9 ounces tagliatelle pasta
- 2 TBSP olive oil
- 1 pound cremini (baby bella) mushrooms, sliced
- 1 TBSP fresh chopped rosemary
- 1 TBSP fresh chopped sage
- 2 medium garlic cloves, minced
- salt & pepper
- 1/2 cup heavy cream
Directions
- Lightly toast the walnuts in a dry skillet over medium-high heat, continuously stirring, until they smelled toasted, about 1 minute.
- Cook your pasta according to package directions. Drain pasta and set aside.
- Heat the oil in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, about 5 minutes. Add the rosemary, sage, garlic, 1/4 tsp salt, and dash pepper. Cook until fragrant, about 1 minute.
- Add the heavy cream to the pan and stir to combine, Cook until sauce is heated through, about 2 minutes, season with salt & pepper to taste.
- Mix the pasta, sauce, and HALF the toasted walnuts together in a serving bowl. Sprinkle the remaining toasted walnuts on top and serve.
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