Spaghetti with Portabellas, Sage & Walnuts

Spaghetti with Portabellas, Sage & Walnuts
Photo by Scott Phillips


  • ½ cup freshly grated Parmigiano Reggiano
  • 3 Tbs. extra-virgin olive oil
  • ¾ lb. dried spaghetti
  • 1/3 cup toasted walnuts, coarsely chopped
  • 2/3 cup loosely packed fresh sage leaves
  • 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
  • + 1 more ingredients
    • ½ cup unsalted butter

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 me...

View full recipe at Fine Cooking


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