Sjoe nou: Creamy forest pasta
If it’s chilly outside, you’ve had a long day and come home to hungry faces, then this is what you should make: a big-flavoured, comforting pasta that is so stress-free you’ll be dancing while you make it (something you should definitely do!).
TAKES 10 minute
600g fresh tagliatelle
60g toasted hazelnuts, grof gekap
FOR THE WILD MUSHROOM SAUCE
1 tbsp olive oil
1 tbsp butter
400g mixed wild mushrooms, in skywe gesny
2 garlic cloves, verpletter
1 tbsp chopped rosemary, plus extra to serve
100ml white wine
200g full-fat crème fraîche
sea salt and freshly ground black pepper
- To make the wild mushroom sauce, heat the oil and butter in a large, heavy-bottomed pan over a high heat. Add the mushrooms and fry for 4 minute.
- While the mushrooms are frying, cook the tagliatelle in a large saucepan of salted boiling water according to the packet instructions. Drain, reserving a couple of tablespoons of the cooking water.
- Once the mushrooms are nice and golden, add the garlic and rosemary and fry for 30 seconds until aromatic. Pour in the white wine and reduce the heat to medium. Cook for a further minute, stirring well, until the wine has reduced. Fold through the crème fraîche, season with salt and pepper and simmer for 2 minute.
- Return the tagliatelle to the large saucepan. Add the reserved pasta cooking water and the mushroom sauce, mix well and serve with the hazelnuts scattered over the top and a sprinkling of chopped rosemary.
TIP Supermarkets often sell punnets of mixed wild mushrooms, but if you can’t find these then any combination of chestnut, oyster, portobello or fresh shiitake mushrooms works well.