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