Usuba
Tagliatelle with Mushroom Sauce and Herb Pesto
Pasta with a tender creamy mushroom sauce and aromatic pesto made from fresh herbs. The dish combines the earthy flavor of mushrooms with bright notes of basil, parsley, and chives, complemented by crunchy walnuts.
- Total
- 30 min
- Standard serving
- 259.8 g
Ingredients
Total 10
Instructions
- 1
Step 1
Boil the tagliatelle according to the package instructions until al dente.
- 2
Step 2
Chop the mushrooms and mince the garlic finely. Heat the butter in a skillet, add the mushrooms and garlic, and simmer for 3–4 minutes.
Salt and pepper to taste. Pour in white wine and bring to a boil. Add cream and simmer for about a minute until the sauce thickens.
- 3
Step 3
Put basil leaves, parsley, and chives in a blender. Add finely chopped garlic and crushed walnuts.
Pour in olive oil and whisk until smooth. Season with salt and pepper to taste.
- 4
Step 4
Transfer the cooked pasta to a dish, pour the mushroom sauce over it and mix. Arrange on plates and drizzle with herbal pesto.
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