Courgette Tagliatelle With Mushrooms & Walnut Sauce

For very special evenings. Porcini mushrooms, saffron and walnut give this dish a full intensity.
Category:
Special Occasions

Buying ingredients

You can buy the ingredients listed in the recipe.

Courgette Tagliatelle With Mushrooms & Walnut Sauce

Raw Organic Walnuts

100 g pack size

Incl. Tax: CZK 77.00 Excl. Tax: CZK 66.96
OR

Directions

In advance

Soak the mushrooms in cold water for 24 hours, then drain and toss them into a marinade of extra virgin olive oil (1 tbsp), salt, pepper, chopped parsley, rosemary and coarsely chopped garlic. Let them rest overnight, then remove the garlic.

Sauce

Peel and cut the Jerusalen artichoke into chunks, then toss all the ingredients except the courgettes and saffron into a blender and pulse a few times until coarsely blended, occasionally stopping to scrape down the blender jar. Let it rest in the fridge.

Tagiatelle

Peel the courgettes and cut them into tagliatelle with a potato peeler or a mandolin. Put your tagliatelle into a colander, add some salt and let them drip dry for about 20-30 minutes. After this, wrap them in kitchen paper and squeeze slightly to get rid of as much water as possible. Place the tagliatelle in a bowl, add saffron powder and mix well until their colour is homogeneous. Serve the sauce over tagliatelle with some walnut halves and a sprinkle of parsley.

This recipe was created in cooperation with Stefania from the wonderful food blog La Tortoise.

Ingredients
Garlic 1 clove(s)
Water 2-3 tbsp
Olive Oil 1-2 tbsp
Black Pepper
Parsley
Courgette(s) 4-5
Walnuts Lifefood Product 2 tbsp
Sea Salt
Saffron
Jerusalem Artichoke(s) 1
Dried Porcini Muschrooms 2 tbsp
Rosemary
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