Bright pink beetroot tagliatelle tossed with lemon juice, button mushrooms, a rich sage butter, and crumbled blue cheese. Finish off with a sprinkle of toasted walnuts for crunch.
Blue Cheese & Mushroom Tagliatelle
Blue Cheese & Mushroom Tagliatelle
with walnuts & crispy sage leaves
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Beetroot Tagliatelle
- Blue Cheese
- Button Mushrooms
- Fresh Sage
- Lemon Juice
- Onion
- Onions
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
TAG, YOU’RE IT!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 2-3 minutes. Drain and reserve a cup of pasta water. Toss through a drizzle of olive oil.
WAL STREET
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRIED ONION
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN MUSHIES
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the chopped mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
SIZZLING SAGE BUTTER
Return the pan to medium-high heat with a drizzle of oil and 40g of butter. Once foaming, fry the dried sage leaves until crispy, 1 minute per side (to make this easier, use tongs if you have them). Remove and drain the sage leaves on paper towel. Reserve the butter in the pan.
TOSS TOGETHER
Return the pan, with the butter, to medium-high heat. When hot, add the cooked pasta, fried onions, and the fried mushrooms. Toss for 1-2 minutes until the pasta is coated in the butter and reheated. Loosen with the reserved pasta water, if necessary. Remove from the heat and toss through the lemon juice (to taste), ½ the crumbled cheese, ½ the toasted walnuts, and seasoning.
SO MUSH YUM!
Bowl up the mushroom & blue cheese pasta. Sprinkle over the crispy sage leaves and the remaining blue cheese and walnuts. Dig in!
Beetroot Tagliatelle - 100g
Walnuts - 10g
Onion - 1
Button Mushrooms - 125g
Fresh Sage - 3g
Lemon Juice - 10ml
Blue Cheese - 25g
TAG, YOU’RE IT!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 2-3 minutes. Drain and reserve a cup of pasta water. Toss through a drizzle of olive oil.
WAL STREET
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRIED ONION
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN MUSHIES
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the chopped mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
SIZZLING SAGE BUTTER
Return the pan to medium-high heat with a drizzle of oil and 60g of butter. Once foaming, fry the dried sage leaves until crispy, 1 minute per side (to make this easier, use tongs if you have them). Remove and drain the sage leaves on paper towel. Reserve the butter in the pan.
TOSS TOGETHER
Return the pan, with the butter, to medium-high heat. When hot, add the cooked pasta, fried onions, and the fried mushrooms. Toss for 1-2 minutes until the pasta is coated in the butter and reheated. Loosen with the reserved pasta water, if necessary. Remove from the heat and toss through the lemon juice (to taste), ½ the crumbled cheese, ½ the toasted walnuts, and seasoning.
SO MUSH YUM!
Bowl up the mushroom & blue cheese pasta. Sprinkle over the crispy sage leaves and the remaining blue cheese and walnuts. Dig in!
Beetroot Tagliatelle - 200g
Walnuts - 20g
Onion - 1
Button Mushrooms - 250g
Fresh Sage - 5g
Lemon Juice - 20ml
Blue Cheese - 50g
TAG, YOU’RE IT!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 2-3 minutes. Drain and reserve a cup of pasta water. Toss through a drizzle of olive oil.
WAL STREET
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRIED ONION
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN MUSHIES
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the chopped mushrooms until golden, 6-7 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pan and season.
SIZZLING SAGE BUTTER
Return the pan to medium-high heat with a drizzle of oil and 80g of butter. Once foaming, fry the dried sage leaves until crispy, 1 minute per side (to make this easier, use tongs if you have them). Remove and drain the sage leaves on paper towel. Reserve the butter in the pan.
TOSS TOGETHER
Return the pan, with the butter, to medium-high heat. When hot, add the cooked pasta, fried onions, and the fried mushrooms. Toss for 2-3 minutes until the pasta is coated in the butter and reheated. Loosen with the reserved pasta water, if necessary. Remove from the heat and toss through the lemon juice (to taste), ½ the crumbled cheese, ½ the toasted walnuts, and seasoning.
SO MUSH YUM!
Bowl up the mushroom & blue cheese pasta. Sprinkle over the crispy sage leaves and the remaining blue cheese and walnuts. Dig in!
Beetroot Tagliatelle - 300g
Walnuts - 30g
Onions - 2
Button Mushrooms - 375g
Fresh Sage - 8g
Lemon Juice - 30ml
Blue Cheese - 75g
TAG, YOU’RE IT!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 2-3 minutes. Drain and reserve a cup of pasta water. Toss through a drizzle of olive oil.
WAL STREET
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRIED ONION
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN MUSHIES
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the chopped mushrooms until golden, 6-7 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pan and season.
SIZZLING SAGE BUTTER
Return the pan to medium-high heat with a drizzle of oil and 100g of butter. Once foaming, fry the dried sage leaves until crispy, 1 minute per side (to make this easier, use tongs if you have them). Remove and drain the sage leaves on paper towel. Reserve the butter in the pan.
TOSS TOGETHER
Return the pan, with the butter, to medium-high heat. When hot, add the cooked pasta, fried onions, and the fried mushrooms. Toss for 2-3 minutes until the pasta is coated in the butter and reheated. Loosen with the reserved pasta water, if necessary. Remove from the heat and toss through the lemon juice (to taste), ½ the crumbled cheese, ½ the toasted walnuts, and seasoning.
SO MUSH YUM!
Bowl up the mushroom & blue cheese pasta. Sprinkle over the crispy sage leaves and the remaining blue cheese and walnuts. Dig in!
Beetroot Tagliatelle - 400g
Walnuts - 40g
Onions - 2
Button Mushrooms - 500g
Fresh Sage - 10g
Lemon Juice - 40ml
Blue Cheese - 100g
Woolies Products in this dish
