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Creamy Wild Mushroom and Walnut Pasta -…
Creamy Wild Mushroom and Walnut Pasta - For Farmers
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.
In this recipe, we have included dairy products from our For Farmers range. Every time you buy something from this range, we give money directly to selected farmers to help keep the British farming industry alive.
In this recipe, we have included dairy products from our For Farmers range. Every time you buy something from this range, we give money directly to selected farmers to help keep the British farming industry alive.
Printable version A4 | A5 | Index card
Serves 2
Ingredients
- 50g mixed dried mushrooms
- 200g tagliatelle
- 60g walnuts, roughly chopped
- ½ tbsp olive oil
- 3 shallots, peeled and finely chopped
- 1 clove garlic, peeled and crushed
- 1 tbsp fresh thyme leaves
- 10g butter
- 1 tsp wholegrain mustard
- 2 tbsp marsala
- 150ml single cream
- ½ lemon, juice and zest only
Total time required
- Preparation time:
- Cooking time:
Instructions
- 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.
- 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.
- Return the pan to the heat, add the oil and sauté the shallots for 3 minutes.
- Drain the mushrooms, reserving some of the water, and squeeze out any excess water.
- 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.
- 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.
- 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.
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