Mushroom and Hazelnut Fettuccine
15 MIN
15 MIN

Mushroom and Hazelnut Fettuccine


  • 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


  1. 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.
  2. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain.
  3. 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.