Fresh fettuccine with mushrooms, greens, and walnuts
This vegetarian recipe for Fresh Fettuccine with Mushrooms, Greens, and Walnuts combines the richness of homemade pasta with a savory, earthy sauce. Perfect for a cozy dinner party or a special weekend meal.
Fresh fettuccine with mushrooms, greens, and walnuts
This vegetarian recipe for Fresh Fettuccine with Mushrooms, Greens, and Walnuts combines the richness of homemade pasta with a savory, earthy sauce. Perfect for a cozy dinner party or a special weekend meal.
Tools
Ingredients
315 g + more if needed all purpose flour
3 large eggs, room temperature
2 tsp + more if needed water
3/4 tsp + more for cooking pasta salt
65 g chopped walnuts
30 g salted butter
2 tbsp olive oil
4 shallots, diced
4 garlic cloves, minced
450 g crimini mushrooms, trimmed & sliced
120 ml dry white wine
140 g baby spinach, babe kale, or baby arugula
120 ml heavy cream
120 ml pasta cooking water
to taste ground pepper
Step by step
Make pasta dough: To make fresh pasta, place flour in Stand Mixer Bowl. Make a well in the middle of flour and add eggs, water, and 1/4 tsp salt. Attach Stand Mixer Bowl and Flat Beater. Mix ingredients on speed 1 for 1 minute until shaggy. Dough should hold together when pressed between fingers, if too dry, add water 1 teaspoon at a time until it comes together. If too sticky, add flour, 1 tbsp at a time.
Remove from bowl to lightly-floured surface and knead by hand until smooth. Shape into a ball. Cover and let rest for at least 30 minutes.
When dough is rested, divide into 4 portions. Cover 3 portions and shape remaining portion into an oval about 1,5 cm thick
Attach Pasta Roller Attachment to Stand Mixer and turn mixer to speed 4. Set to thickness setting 1 and feed dough through 3 times. Fold dough into thirds and feed through 3 more times. Repeat until dough is smooth. Change setting to thickness 2 and feed through 2 times. Repeat for each thickness setting until desired thickness is reached, setting 4-5 for fettuccine. Set aside rolled dough on lightly-floured surface and repeat with remaining dough portions.
When all dough is rolled to desired thickness, switch Pasta Roller Attachment to Fettuccine Cutter Attachment. Turn mixer to speed 4 and feed lightly-floured sheets through cutter. Lightly flour cut fettuccine strands and set aside on floured sheet pan.
Boil water over high heat.
Make the pasta sauce: While water is coming to a boil, make sauce. Heat a 12-inch skillet over medium heat. Add butter and let melt. Add chopped walnuts and 1/2 tsp salt, stirring occasionally, until toasted for about 5 minutes. Scrape walnuts onto a plate.
Using the same skillet, turn heat up to medium high and add olive oil. Add shallots and saute for 1 minute. Add garlic and saute an additional minute longer. Add mushrooms and mix with shallots and garlic. Then, to encourage caramelization, let cook for 5-7 minutes without stirring. Stir and cook 2-3 minutes longer to allow liquid released from mushrooms to evaporate.
Add wine to deglaze pan. Stir, and add in greens. Cover to encourage wilting, cook for 2 minutes. Stir in cream. Taste for seasoning and add more salt and ground pepper if desired. Cover and turn off heat.
Add 2-3 Tbsp salt to boiling water and add pasta. Cook fresh pasta for 4-6 minutes. Add pasta directly to sauce in skillet and stir to combine. If needed, add pasta cooking water to get desired saucy consistency. Top with butter toasted walnuts and serve.
