In a large skillet over high heat, brown the mushrooms in the butter. Add the garlic and cook 1 minute longer. Add the tomato paste and cook for another 30 seconds, stirring to coat the mushrooms. Add the broth. Bring to a boil. Remove from the heat.
Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain.
Add the pasta to the mushroom sauce. Reheat for 1 minute, stirring to coat the pasta in the sauce. Adjust the seasoning. Off the heat, add the Parmesan, hazelnuts and parsley. Mix well and serve immediately.
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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.