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Wild mushroom and artichoke tagliatelle

Veggies, pasta, wine: all the food groups represented. Rustle up this earthy, vegan dish in under an hour and enjoy in the sunshine with a glass of wine (at 63% off from Naked Wines).

DINING AT HOME IN PARTNERSHIP WITH

Ingredients

  • Tagliatelle (3 nests per person)
  • 500g Jerusalem artichokes
  • 2 medium-sized garlic cloves
  • 60g blanched hazelnuts
  • 250g chestnut mushrooms
  • 450ml vegetable stock
  • 2.5 tbsp rapeseed oil
  • 75ml dry white wine
  • 1 stick of celery
  • 1 tsp fresh rosemary
  • 1 tsp fresh lemon thyme
  • Vegan hard cheese alternative (optional)
Wines
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Method

Firstly, rinse and quarter the Jerusalem artichokes. Place on a baking tray with one tablespoon of the rapeseed oil and a pinch of salt. Roast in the oven at 180C for 40 minutes. 

Whilst your artichokes are in the oven, add your garlic cloves and hazelnuts to a separate pan to roast for 10 minutes, then remove them from the oven and set aside.

Once the artichokes are roasted, remove them from the oven and set aside, too.

Finely chop your celery and add to a saucepan with a tablespoon of rapeseed oil. Cook off over a medium heat for a few minutes, then add your roasted garlic and your fresh herbs, finely chopped. Cook off for a minute, then add the 75ml of dry white wine. Allow the alcohol to cook out (this should take about a minute, maximum). 

Next, add your artichokes and your vegetable stock. Remove from the heat and blitz with a hand blender until all smooth. Then return to the hob on a low heat and allow to gently simmer whilst continuously stirring. At this point, cook your pasta as per packet instructions. I normally cook the pasta for about a minute less than suggested for a firmer texture. 

While the pasta is cooking, slice your mushrooms and add to a hot pan with the final drizzle of rapeseed oil. Season with a pinch of salt and pepper, and cook until reduced and dark.

To serve, toss the pasta through the creamy artichoke sauce, then top with the mushrooms, hazelnuts, and an optional grating of vegan hard cheese or nutritional yeast.

This recipe was shared by The Gatherers vegan restaurant and bar in Norwich. The Gatherers is focused on sustainable agriculture and dining and sources almost all of its produce from Norfolk.

Suggested wine pairings

Edgard Carter El Sereno Carignan Cinsault Pais 2020
£8.99 from Naked Wines or £4.17 for Muddy Readers

Summer in South America is a no-go this year (*sob*), but we have the next best thing: a bottle of fruity Chilean El Sereno Carignan Cinsault Pais 2020, from incredibly talented independent winemaker Edgard Carter (he worked on the team behind the legendary Seña wine). This delicious old vine vino is full of character and fruity notes to enhance the delicious flavours of this dish. Available in our exclusive Muddy Mixed Case of 12 bottles for £50 (RRP £140.88), all matched perfectly with a recipe from our Dining at Home series.

Chris Baker Yamhill-Carlton Pinot Noir 2019
£17.99 from Naked Wines or £6.25 for Muddy readers

Bottles of Pinot Noir from the Yamhill-Carlton region of Willamette Valley, Oregon, usually go for some serious buck, but you can bag a bottle of the good stuff for just £6.25 in our exclusive Muddy Luxe Case of 12 bottles for just £75 (RRP £202.38) from Naked Wines. This sultry Pinot packs notes of blackberry and blueberry that will really compliment the rich, earthy flavours and textures running through this pasta.

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