Name: Mushroom and Hazelnut Fettuccine
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 lb (450 g) white mushrooms, sliced; 3 tbsp butter; 2 garlic cloves, chopped; 1 tbsp (15 ml) tomato paste; 1 can (10 oz/284 ml) condensed beef broth; 1 lb (450 g) fettuccine; 3/4 cup (53 g) Parmesan cheese, freshly grated; 1/3 cup (45 g) roasted hazelnuts, coarsely chopped; 1/4 cup (10 g) parsley, finely chopped

Ingredients

- 1 lb (450 g) white mushrooms, sliced
- 3 tbsp butter
- 2 garlic cloves, chopped
- 1 tbsp (15 ml) tomato paste
- 1 can (10 oz/284 ml) condensed beef broth
- 1 lb (450 g) fettuccine
- 3/4 cup (53 g) Parmesan cheese, freshly grated
- 1/3 cup (45 g) roasted hazelnuts, coarsely chopped
- 1/4 cup (10 g) parsley, finely chopped

Preparation

- 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.

Mushroom and Hazelnut Fettuccine

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