Mushroom, Walnut and Blue Cheese Tagliatelle
Mushroom, Walnut and Blue Cheese Tagliatelle



  • 40g chopped walnuts
  • 250g brown mushrooms, sliced
  • 25g butter
  • 150g quality tagliatelle
  • 2 shallots, finely chopped
  • 3 crushed garlic cloves
  • 5 thyme sprigs, leaves picked and chopped
  • 125ml veg stock
  • 4 tbsp crème fraîche
  • 75g blue cheese
  • Fry the mushrooms in half the butter until golden. Season and set aside. Cook the pasta in boiling salted water until al dente, then drain and reserve a cup of the cooking water.
  • Meanwhile, cook the shallots, garlic and thyme in the remaining butter for 5 mins, then add the cooked mushrooms to the pan and pour in the stock. Bubble for 2 mins to reduce, then stir in the crème fraîche and most of the cheese. Add the pasta to the pan, loosen with a splash of the cooking water, then season to taste and serve with the remaining cheese, walnuts and a little more thyme sprinkled on top.
25 mins
2 serving

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