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Pasta with Mushrooms and Hazelnut Oil

Pasta with Mushrooms and Hazelnut Oil
This recipe is one of those amazingly simple sauces that you can make while the pasta cooks. It os elegant enough for a formal luncheon or dinner. You don't have to let on how easy it is!
Ingredients:

2 tablespoons butter, unsalted
1 pound Brown Clamshell mushrooms, cleaned, trimmed, and sliced into ¼ inch slices
2 cloves minced garlic
8 ounces angel hair pasta
2 to 3 tablespoons hazelnut oil
½ cup fresh parsley, chopped
½ cup toasted chopped hazelnuts
sea salt & freshly ground black pepper to taste



Directions:


Cook the pasta according to package instructions.  

 
Make the mushroom topping:

Heat the unsalted butter in a large skillet. Add the mushrooms and sauté briefly. Add a splash of water, cover, and simmer for about 5 minutes, or until tender.

 

Uncover and evaporate any remaining liquid. Add the garlic and sauté until aromatic.

 

Remove the mushrooms from the heat and season.


When the pasta is done cooking, return it to the pot and toss with the mushrooms, hazelnut oil, and parsley. Continue tossing until very well combined.


Transfer to 2 pasta bowls. Garnish with the toasted nuts and serve with a salad of fresh steamed vegetables.

Products suggested for this recipe:



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