eCook Meal
Blue Cheese & Mushroom Tagliatelle
with walnuts & crispy sage leaves
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.
Serving guide
Choose your portion size.
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
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R157.66
for 4 servings · R39.41 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Sage needs 10 gRosemary and Sage Grind 60 g 60 g at R50.99 · 17% of packR8.50
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Walnuts needs 40 gRaw Walnuts 100 g 100 g at R66.99 · 40% of packR26.80
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Blue Cheese needs 100 gBotham's Cremezola Blue Cheese 200 g 200 g at R69.99 · 50% of packR35.00
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Button Mushrooms needs 500 gButton Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
Not in the Woolies basket — source these elsewhere:
- Beetroot Tagliatelle
Shopping
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Frequently Asked Questions
What is the preparation time for Blue Cheese & Mushroom Tagliatelle?
The preparation time for Blue Cheese & Mushroom Tagliatelle with walnuts & crispy sage leaves is between 15 and 30 minutes.
What is the total time required to make Blue Cheese & Mushroom Tagliatelle with walnuts & crispy sage leaves?
The total time required to make Blue Cheese & Mushroom Tagliatelle with walnuts & crispy sage leaves is between 25 and 40 minutes.
How many servings does Blue Cheese & Mushroom Tagliatelle provide?
4 servings
What are the main ingredients in Blue Cheese & Mushroom Tagliatelle?
Beetroot Tagliatelle, Blue Cheese, Button Mushrooms, Fresh Sage, Lemon Juice, Onion, Walnut
What is the nutritional information of Blue Cheese & Mushroom Tagliatelle?
Calories: 1820, Carbs: 88 grams, Fat: grams, Protein: 27.6 grams, Sugar: 11.7 grams, Salt: 346 grams
How do I prepare Blue Cheese & Mushroom Tagliatelle?
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. 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. 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. 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! 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. 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.
What should be prepared from my kitchen to make Blue Cheese & Mushroom Tagliatelle?
Beetroot Tagliatelle, Blue Cheese, Button Mushrooms, Fresh Sage, Lemon Juice, Onion, Walnut
How many calories does Blue Cheese & Mushroom Tagliatelle have?
1820 calories
How much fat content does Blue Cheese & Mushroom Tagliatelle have?
grams