1/3 cup (45 g) roasted hazelnuts, coarsely chopped
1/4 cup (10 g) parsley, finely chopped
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.