Mushroom and Hazelnut Fettuccine

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

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Preparation 15 MIN

Cooking 15 MIN
Servings 4

Looking for a quick and easy recipe? This 30-minute pasta dish will get dinner on the table fast!

Ingredients
Preparation

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.

To help you with this recipe

Medium Grater

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Mushroom and Hazelnut Fettuccine

Ingredients

Preparation

To help you with this recipe

Medium Grater

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