Exotic mushrooms and Parmigiano-Regiano cheese give this recipe a thick and earthy background. Fragrant toasted hazelnuts combined with sautéed garlic and mushrooms are mixed with cooked pasta to create a hearty and flavorful dish. Serve this tasty pasta dish with a grilled steak or as a side dish on your family-style buffet. Smart Recipes, Vegetarian Recipes, Grains Recipes, Recipes Grains Vegetarian Fettuccine With Hazelnut & Mushroom Sauce Fettuccine With Hazelnut & Mushroom Sauce Recipe | RecipeSavants.com PT30M Serves 4 Ingredients: 0.25 Cup Hazelnuts 1 Tablespoon Butter 1 Tablespoon Olive Oil 4 Cloves Garlic 0.5 Teaspoon Salt 0.25 Teaspoon Freshly Ground Black Pepper 2 Ounces Parmigiano-Reggiano Cheese 2 Teaspoons Fresh Sage 2 Tablespoons Chives Cook pasta following package instructions and omit salt and fat. Drain and reserve ¾ cup of pasta liquid. While pasta cooks, in a large nonstick skillet, melt butter over medium high heat and sauté hazelnuts until fragrant and toasted, for 3 minutes. Transfer to a plate using slotted spoon. Now heat oil in the same pan and sauté garlic and mushrooms with sprinkling of ¼ teaspoon salt and pepper for 5 minutes. Add sage, pasta, reserved pasta liquid and remaining salt and toss to combine. Turn the heat off. Stir in toasted nuts, chives and cheese, and serve.

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