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Tagliatelle with mushrooms, sage and walnuts
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 781
  • Fat about 32g
  • Carbohydrates about 93g
  • Protein about 27g
This is needed
This is needed for 4 people
  • 500 g pasta (e.g. tagliatelle)
  • salted water, boiling
  • 80 g walnut kernels, coarsely chopped
  • 3 tbsp olive oil
  • 200 g porcini mushrooms, sliced lengthwise
  • 1 bunch sage, leaves torn off
  • 200 g chanterelles, halved if necessary
  • 0.5 tsp salt
  • 1 shallot, finely chopped
  • 0.5 dl white wine
  • 80 g Pecorino romano, coarsely grated
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And that's how it's done
And that's how it's done
Cook the pasta in boiling salted water until al dente, drain and reserve 150 ml of the cooking water.
Dry roast the nuts in a frying pan until golden brown, remove and set aside.
Heat the oil in the same pan. Fry the sage leaves for approx. 30 secs., remove and set aside. Fry the mushrooms in batches for approx. 5 mins. per batch, season with salt, set aside. Reduce the heat, add the shallot, cook for a further 5 mins. Pour in the wine and reduce completely. Add the pasta, cooking water and mushrooms, heat gently. Sprinkle the cheese, nuts and sage leaves on top.

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