Butternut Tagliatelle, Mushroom-Pecan Ragout with Pine Nut Parmesan

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  Matthew Kenney Cuisine

With the quick rise in vegetarian/vegan trends, Executive Chef Scott Winegard of Matthew Kenney Cuisine created this delicious, healthy and veggie-focused dish. 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.

Ingredients

• 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

Preparation

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.