Tagliatelle in Walnut-Mushroom-Tempeh-Chevre Sauce

This main dish is perfect for Meatless Mondays or Lenten Fridays. It comes from a great European food blog, and is savory, saucey and satisfying.  Walnuts and pasta make a quite addictive  flavor combination. If you prefer, you can substitute meat for the tempeh (fermented tofu).

Serves 2


200 g (7 oz.) tempeh, cut into small cubes
60 ml (1/4 cup) soy sauce

50 g (1/2 cup) walnut halves
120 ml (1/2 cup) milk
2 cloves garlic

4 ounces fresh goat cheese (chevre)

1 tablespoon olive oil
300 g (10.7 oz.) brown button or portabello mushrooms, sliced
1 large scallion, sliced into rings
2 teaspoons Hungarian paprika
1 teaspoon thyme
salt and pepper to taste
lemon juice to taste
fresh basil for sprinkling

150 g (5.3 oz.) tagliatelle, cooked according to package instructions.


Combine tempeh and soy sauce in a small bowl. Toss well and set aside.

In a food processor, combine walnuts, milk and garlic. Blend until creamy. You can also use an immersion blender for this. Set aside.

Heat olive oil in a pan. Add tempeh and cook for 2-3 minutes until it starts to brown. Add mushrooms and scallion and cook for ten more minutes until the mushrooms are soft. Add paprika, thyme, and walnut mixture. Stir well. If the sauce seems to thick, add a couple of tablespoons water or milk. Season with salt, pepper, and lemon juice. Toss with pasta. Serve immediately and sprinkle with fresh basil.



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