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Wild mushroom, hazelnut and rosemary tagliatelle with creme fraiche

A delicious recipe that is great for anyone cooking for one! Chef Clodagh McKenna shares a quick and easy creamy forest pasta made with hazelnuts, wild mushrooms, rosemary, and creme fraiche. Follow the recipe or customize it to your liking!

SERVES
4

Ingredients

Pasta

  • 1 lb fresh tagliatelle pasta
  • 1/2 cup hazelnuts, toasted and roughly chopped

Wild Mushroom Sauce

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 lb mixed wild mushrooms, sliced
  • 2 garlic cloves, crushed
  • 1/2 cup white wine
  • 1 tablespoon freshly chopped rosemary
  • 1 cup full-fat crème fraiche
  • Sea salt and freshly ground black pepper

Directions

Wild Mushroom Sauce

  1. Heat the oil and butter in a large, heavy-bottomed pan over high heat. Add the mushrooms and fry for four minutes.
  2. Set aside for serving. 

For the Pasta

  1. While the mushrooms are frying, cook the fresh tagliatelle in a large pan of salted water according to the packet instructions. 
  2. Drain and reserve a couple of tablespoons of cooking water.
  3. Once the mushrooms are nice and golden, add the crushed garlic and rosemary and fry for 30 seconds until aromatic.
  4. Pour in the white wine and reduce the heat to medium. Cook for a further minute, stirring well until the wine has reduced.
  5. Fold through the crème Fraiche season with sea salt and freshly ground black pepper and simmer for two minutes.

To Serve

  1. Return the tagliatelle to a large saucepan. 
  2. Add the reserved cooking water and the mushroom sauce and serve in warm dishes with the hazelnuts scattered over the top and a sprinkling of chopped rosemary. 
  3. Serve and enjoy!

SUBSTITUTES FOR WILD MUSHROOMS

Supermarkets often sell punnets of mixed, wild mushrooms (sometimes called ‘woodland’ mushrooms) but if you can not find these then any combination of chestnut mushrooms, oyster mushrooms, portobello or fresh shiitake works well.

 

Follow Clodagh McKenna:


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