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Recipe

Spaghetti with Portabellas, Sage & Walnuts

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Scott Phillips

Servings: 4

Few weeknight meals are as quick and easy as pasta, but if you find yourself falling into a pasta rut, look to the season for inspiration. In this dish, mushrooms, sage, and walnuts turn ordinary spaghetti into the perfect fall meal. The mix is filling, flavorful, and a welcome diversion from traditional sauce.

Ingredients

  • 3/4 lb. dried spaghetti
  • 3 Tbs. extra-virgin olive oil
  • 1/2 cup unsalted butter
  • 3 large portabella mushroom caps, gills scraped out and discarded, caps thinly sliced and cut into 2-inch pieces
  • Kosher salt and freshly ground black pepper
  • 2/3 cup loosely packed fresh sage leaves
  • 1/3 cup toasted walnuts, coarsely chopped
  • 1/2 cup freshly grated Parmigiano Reggiano

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 750
      Fat Calories (kcal): 400
      Fat (g): 44
      Saturated Fat (g): 18
      Polyunsaturated Fat (g): 7
      Monounsaturated Fat (g): 16
      Cholesterol (mg): 70
      Sodium (mg): 670
      Carbohydrates (g): 72
      Fiber (g): 5
      Protein (g): 18

Preparation

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook until it’s tender but still firm to the tooth, about 9 min. Reserve 1 cup of the pasta cooking water and then drain the pasta and set aside.
  • Meanwhile, heat the olive oil and 2 Tbs. of the butter in a 12-inch skillet over medium-high heat until the butter is melted. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until they’re brown and tender, 4 to 5 min. Transfer the mushrooms to a bowl and set aside.
  • In the same sauté pan, melt the remaining 6 Tbs. butter over medium heat. Add the sage leaves, and cook, stirring occasionally until they darken and crisp and the flecks of milk solids in the butter are golden brown, 3 to 5 min. Return the mushrooms to the pan and pile in the walnuts, the cooked pasta, and 1/2 cup of the pasta water. Toss the pasta continuously with tongs to coat well, adding more water as needed so the pasta is moist, 1 to 2 min. (If your skillet isn’t big enough, you can toss everything together in the pasta pot.) Season with salt and pepper, mound into bowls, and sprinkle generously with the Parmigiano. Serve immediately.

A fall salad like Chicory with Walnuts and Parmesan makes a nice start to the meal.

Reviews

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Reviews

  • Kohola | 10/08/2016

    Delicious! Came together quick and easy. Made sauteed garlic spinach on the side and also added chopped garlic to the sautees mushrooms. Yum!

  • Gracks | 05/30/2015

    Second time of making it - we obtained enough sage this time (home grown). We added one clove of garlic crushed to the cooking mushrooms which we think enhanced the dish. Do toast the walnuts adequately - 5 mins at 190c was not quite enough and adding a cup of the pasta water was really worth while (we did not do the first time round.) Although it looks a little unhealthy because of the butter and Parmesan these are not now thought to be bad for you even in these quantities. This is a delicious recipe - try it!

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