Mushroom pasta diadonna kaltbach gold

Creamy mushroom pasta with thyme


for 4 servings
400 g tagliatelle
500 g mushroom
1 tsp. butter
2 shallots
2 garlic cloves
400 ml heavy cream
2 tsp. soya sauce
2 tsp. chopped fresh thyme
black pepper
100 ml pasta water (or more)
60 g grated Kaltbach Gold
olive oil


  1. Cook the pasta in a pan of boiling salted water according to the package instructions. Reserve 1 cup of cooking water.

  2. Heat olive oil in a large skillet. Cook half of the mushrooms until edges are brown. Transfer to a plate and continue to cook the rest of the mushrooms. Put a piece of butter in the pan. Add chopped shallots and finely sliced garlic. Cook until softened. Return all the mushrooms to the pan.

  3. Add cream and soya sauce. Bring to simmer and cook for about 3 minutes. Add thyme and season with salt and pepper.

  4. Toss the drained pasta into the sauce. Add grated Kaltbach Gold and toss to combine. Add reserved pasta cooking water if the sauce gets too thick. Garnish with parsley and thyme. Top with more Kaltbach Gold. Serve immediately!



  • finely chopped fresh parsley
  • finely chopped fresh thyme
  • grated Kaltbach Gold
KB_Hoehle_Wand_PDP Stage

For this new creation, our cheese masters have found the ideal balance - balanced fine-tangy in taste, the cave speciality delights with its light melt in the mouth and a fine caramel note. A true masterpiece of cheese art, a "gold piece" from the famous KALTBACH cave.

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