• PREP 10 mins
  • COOK 15 mins
  • SERVE Serves 4


350g farfalle pasta

1 tbsp extra virgin olive oil, plus extra to drizzle

1 bunch sage, leaves 

500g Button Mushrooms, cleaned, thinly sliced

50g butter

2 tbsp plain flour

2 garlic cloves, finely chopped

750ml (3 cups) vegetable stock

1 cup milk

250g fresh ricotta

75g walnuts, toasted, coarsely chopped

Salt and pepper, to season


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

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.

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.

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