Back to Recipe Menu

Pasta with exotic mushrooms & toasted walnuts


  • Soak the dried mushrooms in boiling water to cover for about 30 mins. Then drain well, retaining the strained liquid.
  • When ready, cook the pasta in lightly salted, boiling water until al dente.
  • At the same time, heat the oil in a large heavy-bottomed non-stick pan and gently saute the onion and garlic until tender.
  • Add the robust mushrooms with the porcinis and the strained soaking liquid, ¼ cup stock, the cream, thyme and seasonings. Gently stir and cook down until fairly thick. Taste for seasoning.
  • Then add any delicate mushrooms with more stock if needed. Gently toss and briefly cook.
  • Strain the pasta and add to the sauce with the toasted walnuts and 2 tbsp grated parmesan. Gently toss and serve with a little more parmesan sprinkled on top.


  • 10 gm dried mushrooms (eg. porcini)
  • sea salt & freshly ground pepper
  • 400 gm penne (or similar pasta)
  • 1 tbsp olive oil
  • ½ large red onion, finely chopped
  • 1 garlic clove, crushed
  • a mixture of mushrooms, prepared as needed
  • ¼-½ cup vegetable stock
  • a splash of cream (optional)
  • 1 heaped tbsp chopped fresh thyme
  • 3 tbsp walnuts, toasted
  • 4 tbsp freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm