Mushroom and Toasted Walnut Tagliatelle
Servings: 4
Total Time: 25 minutes
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
1. Lightly toast the walnuts in a dry skillet over medium-high heat, continuously stirring, until they smelled toasted, about 1 minute.
2. Cook your pasta according to package directions. Drain pasta and set aside.
3. 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.
4. 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.
5. Mix the pasta, sauce, and HALF the toasted walnuts together in a serving bowl. Sprinkle the remaining toasted walnuts on top and serve.
2. Cook your pasta according to package directions. Drain pasta and set aside.
3. 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.
4. 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.
5. Mix the pasta, sauce, and HALF the toasted walnuts together in a serving bowl. Sprinkle the remaining toasted walnuts on top and serve.
