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Mushroom Tagliatelle with Walnuts & Green Leaves

If you're a fan of porcini mushrooms, you must try this delicious mushroom tagliatelle recipe with walnuts and green leaves.

Prep Time
10 mins
Cook Time
10 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 handful of greens sorrel, spinach, arugula
  • 20 g butter
  • 100 g cooking cream
  • 100 g tagliatelle
  • 30 g Parmesan Cheese
  • 1 tsp garlic
  • salt
  • pepper

Instructions

    Cup of Yum
  1. Bring a pot of salted water to a boil, add the tagliatelle, and cook until al dente.
  2. Add butter to a pan over a low heat, then add the diced boletus mushrooms, the walnuts and a teaspoon of minced garlic.
  3. Once the mushrooms have turned golden brown, add the spinach, sorrel, and arugula and cook for a few seconds.
  4. Pour in the cooking cream and season with salt and pepper.
  5. Once the pasta is cooked, remove it from the cooking water using kitchen tongs and add to the mushroom sauce.
  6. Top with parmesan cheese and keep over a low heat until the sauce has reached the desired consistency, making sure it doesn't burn.

Notes