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Creamy Wild Mushroom and Walnut Pasta
Creamy Wild Mushroom and Walnut Pasta
By Morrisons
Published on 14 May 2021
A rich and indulgent pasta dish, perfect for a romantic dinner for two. You can substitute fresh mushrooms for some of the dried ones, but not all of them or the flavour will be much less intense.Time and servings
25 minsTotal time
2Servings
10 minsPrep time
15 minsCooking time
Ingredients
- 3 shallots, peeled and finely chopped
- 1 tbsp of fresh thyme leaves
- 10 g of butter
- 150 ml of single cream
- 50 g of mixed dried mushrooms
- 60 g of walnuts, roughly chopped
- 1 clove of garlic, peeled and crushed
- 0.5 tbsp of olive oil
- 200 g of tagliatelle
- 1 tsp of wholegrain mustard
- 2 tbsp of marsala
- 0.5 lemon, juice and zest only
Method
Step 1
Place the dried mushrooms in a large bowl and pour over 400ml boiling water. Set aside to soak. Cook the pasta in boiling water according to the packet instructions.Step 2
Meanwhile, heat a large saucepan over a medium to high heat and toast the walnuts for 2 minutes until crisp and golden. Transfer to a plate and set aside.Step 3
Return the pan to the heat, add the oil and sauté the shallots for 3 minutes.Step 4
Drain the mushrooms, reserving some of the water, and squeeze out any excess water.Step 5
Add the garlic and thyme to the shallots and cook for a further minute. Then reduce to a low-medium heat and stir through the butter and mushrooms. Cook for 5 minutes until warmed through.Step 6
Stir the mustard and marsala into the mushrooms and cook for about 15 seconds then pour over the cream and lemon juice and cook for 1 minute.Step 7
Drain the pasta and toss it through the mushrooms with half the toasted walnuts and a little of the mushroom water to loosen the sauce. Transfer to plates and scatter with the remaining walnuts and lemon zest to serve.