Tagliatelle con noci, funghi e formaggio

An interesting pasta dish using walnuts, mushrooms, sage and goats cheese.

As a side note, I created this dish on the same day that we decided to add another two kittens to our cat family. Meow, meow!

Tagliatelle con noci, funghi e formaggio

Servings:	Serves 2
Calories per serving:	654
Ready in:	15 minutes
Prep. time:	5 minutes
Cook time:	10 minutes
Difficulty:
Recipe author:	Chef
First published:	16th August 2019

Best recipe review Good Combo 4.56/5 Especially if you can get fresh, local walnuts, like Jessies! Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 15 ml olive oil
• A pinch of freshly ground black pepper
• 1 red onion, finely chopped
• 3 fat garlic cloves, peeled and crushed
• 75 g chestnut mushrooms, thinly sliced
• 75 g walnut pieces
• sea salt
• 200 g fresh tagliatelle
• 75 g goats' cheese, crumbled
• 2 tablespoons fresh sage leaves, chopped

Method

1. Heat the oil and pepper in a frying pan or wok
2. Saute the onions for 3 minutes
3. Add the crushed garlic and stir fry for 1 minute, then add the sliced mushrooms and cook until softened
4. Add the walnuts, season with salt and stir-fry for a further 3 minutes
5. Meanwhile boil the pasta in salted water for about 5 minutes or until cooked to your liking
6. Drain the pasta and mix the walnut sauce, crumbled goats' cheese and sage leaves into the pasta
7. Serve topped with a little fresh parsley.

Serving suggestions

Fresh tomatoes are always a nice finish to a dish like this.

Variations

You could of course use dry pasta instead of fresh, boil until al-dente, about 8 minutes.

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