Tagliatelle with Mushrooms

Tagliatelle with Mushrooms, Sage Butter & Toasted Hazelnuts

This irresistible tagliatelle with mushrooms is made with wild mushrooms sautéed in sage butter and finished with chopped toasted hazelnuts.

Course Main Course
Cuisine Italian
Keyword mushrooms, pasta, sage
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4


  • 1/2 cup hazelnuts
  • 1 pound tagliatelle pasta
  • 1 stick unsalted butter
  • 12 sage leaves
  • Salt and freshly ground pepper
  • 1/2 pound mixed mushrooms, such as shiitake, oyster and crimini sliced
  • 1 large clove garlic minced
  • Juice of 1/2 lemon
  • 1/4 cup-1/2 cup reserved pasta water
  • 1/4 cup-1/2 cup grated Parmesan


  1. Preheat oven to 350. Toast hazelnuts in a baking pan on a single layer for 10 -12 minutes, or until lightly colored and skins are blistered. Let cool and chop roughly. Set aside.
  2. In a large pot of salted boiling water, cook the tagliatelle until al dente. Drain, reserving 1/4 cup-1/2 cup starchy pasta water.
  3. Wipe out the pot and return to medium heat. Add butter and begin browning the butter. When the butter is just beginning to smell brown and nutty,  add the sage leaves. Fry for approximately 30 seconds per side and remove when crisp. Season with salt and drain on paper towels. 

  4. Add the mushrooms to the pot and cook as the butter continues to brown, about 4-5 minutes. Season with salt and pepper and add garlic. Cook for another minute.

  5. Reduce heat to low and add the tagliatelle noodles back to the pot along with 1/4 cup of pasta water, lemon juice and Parmesan. Season with salt and pepper and toss thoroughly until cheese is melted and a silky sauce develops. Add the remainder of pasta water if necessary.

  6. To serve, transfer pasta into bowls and top with sage leaves and chopped toasted hazelnuts.