Temperatures are plummeting again in the UK so it's the perfect time to snuggle up on the sofa with a comforting bowl creamy tagliatelle.
This recipe is inspired by the dish of the same name in Green Kitchen Stories' book: Green Kitchen at Home. Already a pretty perfect plate of pasta, we just decreased the amount of goat's cheese to allow the other ingredients to shine and added a drizzle of honey for a touch of sweetness. Oh and of course our nutty, wholesome Sunny & Luna Cauliflower Tagliatelle!
A perfect combination of creamy comfort and nutty nutrition
A perfect combination of creamy comfort and nutty nutrition, the decadence of this dish comes from a relatively small amount of goat's cheese, the meaty oyster mushrooms and the crunch of toasted walnuts. So you can still enjoy your favourite bowl of rich, warming pasta without feeling like you have to go to the gym to work it off the next morning!
Mushroom, Pear, Goat's Cheese and Walnut Tagliatelle
1tbsp olive oil
2 cloves garlic
1 spring fresh thyme, leaves picked
10 fresh sage leaves
300g oyster mushrooms
1 firm but ripe pear
1 pack Sunny & Luna Cauliflower Tagliatelle
50g baby spinach
50g goat's cheese, crumbled
A drizzle of honey
salt and pepper
Toasted walnuts, roughly chopped, to serve
Parmesan, to serve
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Quantities are approximate so don't worry if you don't have enough of one ingredient or have extra that you want to use up! And if you don't have oyster mushrooms just swap for any other type of mushroom.
For a vegan variation, use plant-based alternatives for the goat's cheese and parmesan.
For a nut free alternative, replace the walnuts with sunflower or pumpkin seeds.
Finely chop the garlic, rosemary and sage. Slice the mushrooms and pear into strips.
Heat the oil in a frying pan over a medium-low heat and, once warm, add the garlic, rosemary and sage. Cook until softened and fragrant.
Add the mushrooms and pear and cook until the mushrooms are soft and the pear is caramelised but still has some bite.
Meanwhile, bring a pot of salted water to the boil and cook the tagliatelle for 2 minutes until al dente, being careful not to overcook, as it's going into the frying pan to finish off.
Drain the tagliatelle and add it to the frying pan along with the spinach, crumbled goat's cheese and a drizzle of honey. Turn off the heat and stir together until the spinach wilts.
Serve and top with the toasted walnuts and parmesan. Enjoy!