Mushroom Tagliatelle with Walnuts & Green Leaves

This tantalizing mushroom tagliatelle dish with the nuttiness of walnuts and the freshness of green leaves is a delightful combination of earthy flavors and vibrant textures. It’s a recipe that celebrates the simplicity of ingredients while delivering a rich and satisfying pasta dish.

I’ve used fresh boletus mushrooms (AKA porcini mushrooms) for this recipe, which I simply love. You could also use fresh shiitake instead.

Instructions

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, a teaspoon of minced garlic and the walnuts.

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.

Enjoy!

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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.

Course Main Course

Cuisine American, Italian

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 1 serving

Author Razvan Stupar

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

Metric – US Customary

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.

Notes

For more information about mushrooms, check out our round-up of the most popular edible mushroom types.

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