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Mushroom and Toasted Walnut Tagliatelle
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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.
Mushroom and Toasted Walnut Tagliatelle
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17 people Yepped this recipe
servings:
4
total time:
25 minutes
added on
06/20/2019
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
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DIRECTIONS
Lightly toast the walnuts in a dry skillet over medium heat, continuously stirring, until they smelled toasted, about 2 minutes.
Cook your pasta according to package directions then drain the 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 then cook until fragrant, about 1 minute.
Stir in the heavy cream and cook until the sauce is heated through, about 2 minutes.
Gently stir the cooked pasta, mushroom sauce, and HALF the toasted walnuts together in a large serving bowl.
Season the pasta with salt & pepper to taste then sprinkle the remaining toasted walnuts on top and serve.
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17 people Yepped this recipe 17 people Yepped this recipe
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