4.9 from 150 votes
Mushroom Tagliatelle with Walnuts & Green Leaves
Mushroom Tagliatelle with Walnuts & Green Leaves pairs tender tagliatelle pasta with a creamy sauce featuring sautéed porcini mushrooms, crunchy walnuts, and a mix of fresh greens like spinach, sorrel, and arugula. Garlic and Parmesan enrich the flavor, creating a comforting and textured pasta dish that balances earthy mushroom notes with creamy sauce and nutty accents.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
1
serving
Course:
Main Course
Cuisine:
Italian, American
Ingredients
- 60 g porcini mushroom (boletus or shiitake)
- 30 g walnuts
- 1 greens sorrel, spinach, arugula, handful
- 20 g butter
- 100 g cooking cream
- 100 g tagliatelle
- 30 g Parmesan Cheese
- 1 tsp garlic
- salt
- black pepper
Instructions
- Bring a pot of salted water to a boil, add the tagliatelle, and cook until al dente.
- Add butter to a pan over a low heat, then add the diced boletus mushrooms, the walnuts and a teaspoon of minced garlic.
- Once the mushrooms have turned golden brown, add the spinach, sorrel, and arugula and cook for a few seconds.
- Pour in the cooking cream and season with salt and pepper.
- Once the pasta is cooked, remove it from the cooking water using kitchen tongs and add to the mushroom sauce.
- Top with parmesan cheese and keep over a low heat until the sauce has reached the desired consistency, making sure it doesn't burn.
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