Tagliatelline with mushrooms

Serves: 4 people

Prep time: 45 minutes



100 ml pumpkin seeds

1 tsp olive oil

1 tsp soya

1 pack of Nicolas Vahé Tagliatelline / Mushroom

200 g mushroom mix

A couple of fresh sage leaves, finely chopped

1 burrata or fresh mozzarella

Some juice and zest of an organic lemon

Nicolas Vahé Salt / The secret blend

Nicolas Vahé Pepper / The mixed blend



Add olive oil, soya and pumpkins seeds to a hot frying pan. Stir until the seeds have absorbed the liquid and are crisp.

Let the seeds cool off on a baking sheet with baking paper.

Cook the tagliatelline as stated on the packaging and drain.

Fry the mushrooms and the sage on a very hot frying pan with a bit of oil for a few minutes.

Turn down the temperature and add the tagliatelline.

Arrange on a serving board and top with burrato or mozzarella, lemon zest and juice, salt and pepper.

Salt, The Secret Blend, 320 g.


Pepper, The mixed blend, 140 g.


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