Creamy mushroom and pistachio tagliatelle

Creamy mushroom & pistachio tagliatelle

Mushrooms revel in a creamy sauce; it really enriches their earthy flavour. Here, using toasted pistachios and tahini, is a deliciously satisfying vegan meal.

4 out of 5 stars(2) Rate this recipe
VeganVegetarian
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

Ingredients

  • 75g pistachios
  • 250g pack Flat Mushrooms, thinly sliced
  • 250g pack Chestnut Mushrooms, thinly sliced
  • 300g dried vegan tagliatelle

For the sauce

  • ¼ x 20g pack thyme, leaves only, plus extra to serve
  • 2 clove/s garlic
  • 4 tbsp tahini

Method

  1. In a large dry frying pan, toast the pistachios for about minutes until fragrant, then tip into a bowl. Return the pan to a high heat and fry the mushrooms in batches, stirring occasionally until all the moisture is released and they are browned in parts (about 10 minutes). Tip onto a plate and set aside. Keep the pan to one side.

  2. Meanwhile, roughly chop ¼ of the toasted pistachios and set aside. Put the remaining nuts in a blender with the rest of the sauce ingredients and 100ml warm water; whizz until very smooth. Stir in a little more water, if needed. Meanwhile, cook the pasta according to pack instructions, reserving some of the water before draining.

  3. Heat the pan used for the mushrooms over a medium-high heat and return the mushrooms to it, followed by the sauce. Cook, stirring, for a couple of minutes until coated. Add the cooked tagliatelle with some of the reserved pasta water and mix well until the pasta is evenly coated. Stir in a little more pasta water, if needed. Season and serve scattered with the reserved pistachios and a few extra thyme leaves.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,224kJ/ 531kcals

Fat

23g

Saturated Fat

3.2g

Carbohydrates

58g

Sugars

6.2g

Fibre

8g

Protein

20g

Salt

0.1g

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