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Mushroom Hazelnut Pappardelle

Mushroom Hazelnut Pappardelle

Michelle Boulé
Make a delicious vegetarian friendly meal with this recipe for Mushroom Hazelnut Pappardelle. Mushrooms are sautéed to perfection!
5 from 7 votes
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine American
Servings 2
Calories 932 kcal

Equipment

  • Saucepan
  • Saute Pan
  • Chef's Knife
  • Wooden Spoon

Ingredients
 
 

  • 9 Oz Pappardelle Pasta
  • 1 Tbsp Butter
  • ¼ Cup Hazelnuts Chopped
  • 2 Tbsp Olive Oil
  • 4 Cloves Garlic Sliced
  • 12 Oz Wild Mushroom Mix
  • Salt
  • Pepper
  • 2 Tbsp Fresh Sage Chopped
  • ½ Cup Parmesan Grated
  • 2 Tbsp Chives Sliced

Instructions
 

  • Cook pasta according to package directions. Drain and reserve ¾ Cup of cooking liquid.
  • While pasta is cooking, melt butter in skillet over medium heat. Add hazelnuts and cook for 2-3 minutes or until nuts are fragrant. Remove nuts and set aside on a paper towel lined plate.
  • Add olive oil, garlic and mushrooms. Season to taste with salt and pepper. Cook for 5 minutes, stirring halfway, or until mushrooms have softened. 
  • Stir in sage and add pasta. Add the reserved cooking liquid and toss to combine. Top pasta with parmesan and chives. Enjoy!

Notes

Like this recipe? It first appeared on my other site The Brooklyn Cook

Nutrition

Calories: 932kcalCarbohydrates: 109gProtein: 34gFat: 42gSaturated Fat: 12gTrans Fat: 1gCholesterol: 139mgSodium: 494mgPotassium: 1014mgFiber: 11gSugar: 7gVitamin A: 583IUVitamin C: 5mgCalcium: 416mgIron: 5mg
Keyword Mushroom Hazelnut Pappardelle
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