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  • Mushroom Tagliatelle with Walnuts & Green Leaves

Mushroom Tagliatelle with Walnuts & Green Leaves

Posted on May 10th, 2023
by Razvan Stupar
Categories:
  • First Course
  • Pasta Recipes
Tagliatelle with Boletus Mushrooms, Walnuts and 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.

Frying porcini mushrooms

3. Once the mushrooms have turned golden brown, add the spinach, sorrel, and arugula and cook for a few seconds.

Frying porcini mushrooms and greens

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.

Mushroom Tagliatelle with Walnuts & Green Leaves
Mushroom Tagliatelle with Walnuts & Green Leaves

Enjoy!

Mushroom Tagliatelle with Walnuts & Green Leaves

Razvan Stupar
If you're a fan of porcini mushrooms, you must try this delicious mushroom tagliatelle recipe with walnuts and green leaves.
4.92 from 50 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine American, Italian
Servings 1 serving

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

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

Tagliatelle with Boletus Mushrooms, Walnuts and Green Leaves
Tried this recipe?Let us know how it was!

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

Razvan Stupar

Razvan Stupar is a passionate chef with a culinary career that spans over 10 years. Razvan has worked as a chef for a number of fine dining restaurants in Europe, and also owned his own bistro and catering business.

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