Pasta with Radicchio, Mushrooms & Walnuts in a Cream Sauce
By OcadoLifeMellow and creamy with a lovely lift from the radicchio, this dish is both fast and fancy.Time and servings
Total time
Servings
Cooking time
Ingredients
9 total- 500 g of fresh pasta, we used trofie
- 200 g of radicchio, roughly chopped
- 300 g of portabellini mushrooms, sliced
- 200 ml of double cream
- 75 g of walnuts
- 50 g of grated parmesan, plus extra for the garnish
- 1 onion, white or brown, finely chopped
- 2 tbsp of extra virgin olive oil, plus a drizzle for the garnish
- 1 pinch of ground black pepper
Method
5 stepsStep 1
Gently fry the onion and oil in a heavy-bottomed frying pan for 5 mins until soft but not coloured. At the same time, bring a large pan of salted water to the boil.
Step 2
Add the mushrooms to the frying pan along with a good pinch of salt and pepper. Turn the heat up to medium and cook for 5 mins, moving often until golden. Throw in the radicchio to wilt.
Step 3
Add the cream, parmesan and walnuts. Give everything a good stir and season to taste.
Step 4
Add the fresh pasta to the boiling water and cook until al dente (2-3 mins). Drain, reserving some cooking water, and then tip the pasta into the sauce, coating it well. Add some of the reserved water to loosen the sauce.
Step 5
Serve with black pepper, extra parmesan and a drizzle of olive oil.