Tagliatelle with Mushrooms, Walnuts and Peas (serves 2)




Sometimes you just want comfort food!  I read today that it is snowing in Illinois.  It’s warmer here but has been raining like crazy.  The roads are flooded and the creeks are rising…and it’s the 16th of May.  So tonight we are having tagliatelle with mushrooms, peas and toasted walnuts.  Spring will arrive…eventually.  In the meantime, keep cooking and keep loving each other!  Glyn and Will

Tagliatelle with Mushrooms, Walnuts and Peas
4 oz dried pasta
8 oz mushrooms sliced
1 cup Onion, chopped
2 cloves garlic, minced
2 tbsp. olive oil
1/4 tsp. salt 1/8 tsp. crushed red pepper flakes
1/2 cup frozen green peas
1/2 tsp. dried basil
1/2 cup dry white wine
1/4 cup walnut halves
1 tsp. go veggie parmesan style topping
1 Heat the oil to medium high. Saute the mushrooms, onions and garlic.

DSCN3104            DSCN3105
2 Add the peas and walnuts and saute until the peas are done and the walnuts begin to brown.

DSCN3106            DSCN3109
3 Add the herbs and spices.
4 Add the wine and keep warm.
5 Cook the pasta. Drain. Combine with the mushroom sauce.


Servings: 2

Degree of Difficulty: Moderately difficult                                 pasta with walnuts, mushrooms and peas
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Nutrition Facts
Serving size: 1/2 of a recipe (13.2 ounces).

This entry was posted by Glyn Ruppe-Melnyk.

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