Ingredients
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- 350g farfalle pasta
- 1 tbsp extra virgin olive oil, plus extra to drizzle
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- 1 bunch sage, leaves picked
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- 500g button mushrooms, cleaned, thinly sized
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- 50g butter
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- 2 tbsp plain flour
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- 2 garlic clove thinly chopped
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- 750ml ( 3 cups) vegetable stock
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- 1 cup milk
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- 250g fresh ricotta
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- 75g walnuts, toasted, coarsely chopped
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- Salt & Pepper, to season
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DIRECTIONS
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1 Bring a large saucepan of salted water to the boil. Cook the pasta according to packet instructions, then drain and set aside.
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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.
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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
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4 Divide the pasta among bowls. Spoon over the ricotta, scatter with the walnuts and sage and drizzle with oil, to serve.