Butternut Tagliatelle with Mushroom-Pecan Ragout and Pine Nut Parmesan

Butternut Tagliatelle

Executive Chef Scott Winegard of Matthew Kenney Cuisine created a delicious, healthy and veggie-focused dish for the upcoming Holiday season. The Butternut Tagliatelle with Mushroom-Pecan Ragout with Pine Nut Parmesan is perfect for any palate whether your crowd consists of vegans or carnivores – this plant-based dish is sure to keep guests pleased.

Ragout Ingredients, Serves 4-6

1/4 Cup extra virgin olive oil
2 Shallots, small dice
2 Large carrots, small dice
2 Celery stalks, small dice
2 Cups button mushrooms, cut in quarters
2 Cups beech mushrooms, chopped OR shiitake, diced
2 Cups cooked chick peas
1 Tablespoon sea salt
1/4 Cup dry white wine
2 Cups raw pecans, rough chopped
1/4 bunch thyme, leaves
6 large sage leaves, minced
1 3 inch sprigs worth of rosemary leaves, minced

Ragout Method
In a large sauce pan heat oil and add shallots, carrots and celery. Sweat on low heat, being careful not to burn, for about 5 mins until they begin to soften. Add mushrooms, chickpeas and salt and increase burner heat slightly, cooking for an additional 2 minutes. Add wine and raise heat even more. Stir and let wine cook down for a few minutes, until reduced by half. Add pecans, stir and reduce heat. Add herbs and stir; let simmer, check for seasoning; add a few grinds of fresh cracked black pepper to taste.

Butternut Tagliatelle Ingredients
2 Large butternut squash

Butternut Tagliatelle Method
Cut the squash right above the bulb where seeds are stored and reserve the round bottom for another use (not used in this recipe). Peel the squash with a peeler and slice lengthwise using a very sharp mandolin slicer into thin “pasta” sheets. Then cut the squash sheets into tagliatelle sized ribbons. Bring a large salted pot of water to a boil. Gently with a handled strainer blanch the squash to gently cook and remove raw taste, approximately 30-45 seconds. Add the squash to an oiled mixing bowl being careful not to break the strands too much, so as to keep the appearance of pasta.

Pine Nut Parmesan Ingredients
1/2 Cup raw pine nuts
2 Tablespoons nutritional yeast
2 Tablespoons lemon juice
1/2 Teaspoon sea salt

Pine Nut Parmesan Method
Blend all ingredients in a high speed blender. Spread thin on a non-stick dehydrator sheet and dehydrate at 155 degrees for 12 hours or until completely dry and breakable.

To Finish
Serve tagliatelle and sauce mixed together and top with shards of pine nut parmesan; individually plated or served family style.


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