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- 350g farfalle pasta

- 1 tbsp extra virgin olive oil, plus extra to drizzle

- 1 bunch sage, leaves picked

- 500g button mushrooms, cleaned, thinly sized

- 50g butter

- 2 tbsp plain flour

- 2 garlic clove thinly chopped

- 750ml ( 3 cups) vegetable stock

- 1 cup milk

- 250g fresh ricotta

- 75g walnuts, toasted, coarsely chopped

- Salt & Pepper, to season


1 Bring a large saucepan of salted water to the boil. Cook the pasta according to packet instructions, then drain and set aside.

2 Heat the oil in a large frying pan over medium-high heat. Toast the sage leaves until crisp and translucent, then remove with a slotted spoon and set aside.

3 Melt the butter in the pan. Stir-fry the mushrooms for 4 minutes until golden. Sprinkle over the flour and cook for 1 minute, then gradually stir in the stock and milk. Cook for 5 minutes or until thickened. Season to taste with salt and pepper. Add the pasta and toss to combine


4 Divide the pasta among bowls. Spoon over the ricotta, scatter with the walnuts and sage and drizzle with oil, to serve.

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