Tagliatelle with shii take and nut sauce


  • 300 grams green ribbon macaroni (tagliatelle)
  • a little bit of oil
  • 200 grams shiitake
  • 50 grams hazelnuts
  • 50 grams of peeled walnuts
  • 50 grams white almonds
  • 1 clove of garlic
  • 2 spoons of olive oil
  • 200 grams fresh cream cheese
  • 100 milliliters milk
  • 2 tablespoons chopped parsley
  • 20 grams shaved almonds
  • pepper
  • salt


  • Cook the tagliatelle in plenty of water with salt and a dash of olive oil until tender (check the package for cooking time).
  • Clean the shiitake and cut them in half.
  • Crush the nuts into a puree (food processor) and peel and chop the clove of garlic.
  • Fry the shiitake in the oil while stirring for 5 minutes.
  • Add the nut mixture with the garlic and fry for a few minutes.
  • Add the cheese and milk while stirring and bring to a boil.
  • Flavour the sauce with salt and/or pepper and spoon in the parsley.
  • Place the cooked tagliatelle on a platter and pour the sauce on top.
  • Toast the almond scraps in a dry frying pan until golden brown and sprinkle on top.
  • Delicious with a mixed salad.