Tagliatelle with Mushrooms and DORBLU

Preparation time: 25 min.
Total time: 30 – 35 min.
Servings: 2

1) Prepare the hazelnuts
Dry-toast the hazelnuts in a large frying pan over medium heat for 2 minutes until they are golden brown and aromatic. Remove to a plate and set aside.
2) Cook the pasta
Bring a large pot of salted water to a boil and cook the tagliatelle until it is al dente, following the instructions on the package. Then strain the pasta, reserving some of the cooking water. Set aside.
3) Prepare the vegetables
Dice the onions and mince the garlic. Slice the mushrooms. Slice ⅔ of the sage into strips, leaving the rest whole. (Important note: The whole sage leaves need to be dried thoroughly after washing). In the same pan you used for the hazelnuts, heat half the butter and sauté the mushrooms over high heat until they are golden brown and soft. Remove to a plate and set aside.
4) Prepare the sauce
Heat the remaining butter in the pan. Sauté the onion and garlic over medium heat for approx. 5 minutes until soft. Add about ⅔ of the sage, stir to combine, and continue to cook. Return the mushrooms to the pan. Add the vegetable broth and stir well to combine. Simmer the sauce for 2 minutes until it has reduced slightly. Then stir in the crème fraîche and half of the DORBLU Classic until the cheese has melted. Add the cooked tagliatelle to the pan with the mushroom sauce. Add a little of the reserved cooking water to thin the sauce, then stir well until the pasta is thoroughly coated with the sauce. Season to taste with salt and pepper.
5) Fry the sage and serve
In a small frying pan, fry the sage leaves with a little oil over medium heat until they are crisp. This takes about 1 – 2 minutes. Remove to paper towels to drain. Divide the pasta between two plates and garnish with hazelnuts, sage and the remaining DORBLU Classic.

Enjoy your meal!