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Hearty Tagliatelle with Sautéed Mushrooms, Sage-Infused Butter, and Crunchy Hazelnuts
An enchanting plate of tagliatelle, swirling amidst a medley of sautéed wild mushrooms. The pasta is tossed gently in a browned, sage-infused butter and adorned with pre-toasted, chopped hazelnuts, making the cooking process smoother without compromising the luxurious taste.
4
27 min
TOTAL TIME
876
CALORIES
$5.11
PER SERVING
Ingredients
Directions
8 STEPS
15 min
PREP TIME
12 min
COOK TIME
27 min
TOTAL TIME
1
Start by preheating your oven to 350 degrees.
2
Next, bring a large pot of salted water to boil, cook the tagliatelle until it's al dente, then drain, reserving 1/2 cup of starchy pasta water.
3
In the same pot over medium heat, melt butter. As it begins to brown and smell slightly nutty, add the sage leaves.
4
Fry sage leaves in butter for approximately 30 seconds per side then remove when crisp, and place on a paper towel to drain excess oil.
5
Now add the sliced mushrooms to the pot. Season with salt and pepper, and sauté until they're golden.
6
Stir in the minced garlic to the mushroom mixture. Cook for a further minute.
7
Reduce heat to low and add the cooked tagliatelle back to the pot along with the reserved pasta water, lemon juice and Parmesan. Toss well until the cheese has melted and a silky sauce forms.
8
To serve, divide pasta amongst bowls, sprinkle each with pre-toasted, chopped hazelnuts as well as some grated Parmesan if desired, and finish off with a few fried sage leaves on top.
Health Info
Macros
104g
CARBS
43g
FAT
26g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
TREE NUTS
MILK
WHEAT
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