Gluten-free tagliatelle pasta with mushrooms and thyme
8.9 oz Barilla gluten-free Tagliatelle
14 oz chestnut mushrooms
8.9 oz mild blue cheese
extra virgin olive oil to taste
salt and pepper to taste
Peel and chop the scallion.
Wash and slice the mushrooms.
Crash and chop the walnuts.
Heat a large frying pan and add a little extra virgin olive oil.
Add the mushrooms and a pinch of salt.
Sauté and let the water evaporate.
Add the chopped scallion and some thyme leaves.
Add the fresh cream, let the blue cheese melt and set aside.
Season with salt and pepper.
Boil the Tagliatelle and drain when al dente. Keep a couple of tablespoons of the cooking water, add it in the frying pan and toss to coat.
Sprinkle with the chopped walnuts.