Walnut Sage Mushroom Pasta

Instructions

1. Prepare Walnut Cream Sauce

   5 min hands-on10 min waiting

   • Combine walnuts and water in a saucepan and bring to a boil.
   • Reduce heat and simmer for 10 minutes to soften walnuts.
   • Drain and blend walnuts with soy milk until smooth and creamy.

2. Cook Vegetarian Fillets

   2 min hands-on5 min waiting

   • Heat olive oil in a large frying pan over medium heat.
   • Cook vegetarian fillets for about 5 minutes until golden brown.
   • Remove from pan and set aside.

3. Prepare Aromatics and Mushrooms

   4 min hands-on2 min waiting

   • Finely slice mushrooms, shallots, and garlic.
   • Chop half of the sage, keeping remaining leaves whole.
   • Add olive oil to the pan and fry whole sage leaves until crispy.
   • Remove crispy sage leaves and drain on paper towel.

4. Sauté Mushrooms

   3 min hands-on5 min waiting

   • Add sliced mushrooms to the pan in batches.
   • Cook over medium-high heat for about 5 minutes until golden.
   • Remove mushrooms and set aside.

5. Cook Shallots and Garlic

   2 min hands-on12 min waiting

   • Add olive oil to the pan if needed and reduce heat to medium.
   • Sauté shallots for 10 minutes until soft and translucent.
   • Stir in chopped sage and garlic, cooking until fragrant.

6. Cook Pasta

   3 min hands-on10 min waiting

   • Bring a large pot of salted water to a boil.
   • Cook pasta until al dente, reserving some cooking water.

7. Combine Sauce and Ingredients

   4 min hands-on

   • Return fillets, mushrooms, and walnut cream to the pan with shallots.
   • Stir gently and add reserved pasta water until sauce is creamy.

8. Mix in Pasta

   2 min hands-on

   • Add drained pasta to the sauce and toss to coat evenly.
   • Adjust seasoning with salt and black pepper.

9. Plate and Garnish

   2 min hands-on

   • Divide pasta into bowls and garnish with crispy sage leaves.

10. Serve

    • Serve immediately while warm.
    • Cooking tips:
    • Ensure the walnut cream sauce is completely smooth for the creamiest texture.
    • Fry the mushrooms in batches to prevent steaming and enhance flavor.
    • Adjust the amount of sage to your preference for a bold herbal flavor.
    • Make sure the oil is hot enough to crisp sage leaves quickly without burning.