Brown Butter Mushrooms with Hazelnuts and Whole-Wheat Pasta

Toasted hazelnuts add a little crunch to this rich and satisfying pasta dish.

  • Active:
  • Total Time:
  • Servings: 2

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Ingredients

  • 4 1/4 ounces whole-wheat penne
  • 2 1/4 ounces hazelnuts (1/2 cup)
  • 1/2 stick salted butter (4 tablespoons) 
  • 3 ounces shiitake mushrooms, sliced 
  • 3 ounces button mushrooms, sliced
  • 3 large garlic cloves, minced
  • 1/2 teaspoon chile flakes
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup finely grated Parmigiano-Reggiano cheese, plus more for garnish
  • Sea salt
  • Freshly ground pepper
  • Chopped parsley, for garnish

How to make this recipe

  1. Cook the whole-wheat pasta in boiling salted water, according to package directions. Reserve 1/2 cup of the cooking water.
  2. Preheat the oven to 350°. Place the hazelnuts on a baking sheet and toast in the oven for 10 minutes, or until lightly browned and fragrant. Remove from the oven and when cool enough to handle, roughly chop them.
  3. In a large frying pan, heat the butter over medium high heat until it is dark brown but not black.
  4. Add all of the mushrooms to the pan. Cook, stirring occasionally, for 7 to 8 minutes, or until the mushrooms are soft and brown. Add the garlic and chile flakes and cook 1 minute more. Add the penne and toss to coat. Sprinkle with a little of the reserved pasta water to create a light sauce. Remove from the heat and stir in the olive oil and Parmigiano-Reggiano cheese. Season with salt and pepper.
  5. Top with the hazelnuts and a little parsley. Serve with the extra cheese.
Contributed By Photo © Kristen Stevens Published November 2014

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