• 40g chopped walnuts
  • 250g chestnut mushrooms
  • 25g butter
  • 150g tagliatelle
  • 2 echalion shallots (or a small onion), finely chopped
  • 3 garlic cloves, finely chopped
  • 5 thyme sprigs, leaves only
  • 125ml white wine or vegetable stock
  • 5 tbsp half-fat crème fraîche
  • 75g Saint Agur blue crème or other vegetarian blue cheese


  1. 1

    Heat a large frying pan, add the chopped walnuts and toast them over a medium heat for 2 mins. Set aside.

  2. 2

    Slice the chestnut mushrooms and bring a large pan of salted water to the boil.

  3. 3

    Return the frying pan to the heat and melt half the butter. Add the mushrooms and fry over a high heat, stirring occasionally until golden. Set aside.

  4. 4

    Add the pasta to the pan of boiling water and cook for 7-8 mins or until al dente. 

  5. 5

    Meanwhile, return the frying pan to the heat. Add the remaining butter, shallots, garlic and two-thirds of the thyme. Cook gently for 5 mins, then return the mushrooms to the pan. Increase the heat, pour in the wine or stock and season well. Bubble for 2 mins until reduced, then stir in the crème fraîche and half the cheese.

  6. 6

    Drain the pasta, reserving 2 tbsp of the cooking water, and return to the pan. Add the mushrooms, sauce and reserved cooking water and toss to coat. Season. 

  7. 7

    Divide between 2 bowls, then crumble over the remaining cheese and sprinkle with the walnuts and remaining thyme.  

Nutritional Details

Each serving provides
  • Energy 3144kj 751kcal 38%
  • Fat 42.3g 60%
  • Saturates 18.9g 95%
  • Sugars 6.4g 7%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 615kj/147kcal

Each serving provides

11.0g carbohydrate 0.8g fibre 4.5g protein

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