Wild Mushroom Hazelnut Pasta

Indulge your taste buds and add a touch of adventure to your weeknight dinners with this comforting and flavorful Wild Mushroom Hazelnut Pasta recipe. The rich, nutty flavor of hazelnuts perfectly complements the earthy blend of mushrooms, fresh herbs, and bright citrusy notes of lemon zest. This unique and delicious dish is sophisticated and easy to make taking only minutes to assemble, making it a great choice for busy weeknights, a date night, or a dinner party. Whether you're cooking for one, two, or a crowd, this Wild Mushroom Hazelnut Pasta recipe is sure to please.

• Time and Serving Size

  Time:

  Prep: 5 min

  Cook: 20 min

  Servings: 4

• Ingredients

  12 oz Fettuccine Pasta (Plain or Spinach)

  ¾ cup raw hazelnuts (blanched or skin on. Alternatively, roasted and crushed.)

  4 oz trumpet mushroom

  6 oz shiitake mushroom (or Cremini)

  4 oz arugula

  4 oz mascarpone

  3 oz fontina cheese (shredded, or gruyere)

  1 lemon

• Nutrition

  Nutrition per serving:

  Calories 647.94kcal, 32% DV

  Total Fat 37.08g, 53% DV

  Carbs 55.91g, 22% DV

  Sugars 4.58g, 5% DV

  Protein 23.26g, 47% DV

  Sodium 288.42mg, 14% DV

  Fiber 7.2g, 26% DV

  Percent Daily Values based on a 2,000 calorie diet.

  Health Score: 6.8/10

  *Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients.

  Nutrients in this dish with a positive impact:

  Unsaturated Fat 16g, 32% DV

  Fiber 7g, 25% DV

  Protein 23g, 47% DV

  Potassium 435mg, 12% DV

  Magnesium 68mg, 18% DV

  Iron 3mg, 19% DV

• Flavor Profile

  Tasting Notes:

  Nutty, Slightly Sweet - Hazelnut

  Bright, Citrus - Lemon Juice and Lemon Zest

  Peppery and Herbaceous - Arugula, Sage, Thyme

  Earthy - Shiitake or Cremini, Trumpet mushrooms

Step 1

Preheat oven to 400 degrees F.

Step 2

Zest one lemon and set aside. Chop herbs and set aside.

Step 3

Slice mushrooms and arrange evenly on a baking sheet then drizzle with olive oil and sprinkle with salt. Roast the mushrooms for 12 minutes.

Step 4

Evenly spread the raw hazelnuts on another baking sheet and roast for 8-10 minutes. (If not blanched, rub the hazelnuts together in a towel after roasting. This will remove most of the skins. It's okay if some skins remain. If you have a little extra time, blanching the hazelnuts and patting them dry before roasting will remove more skins. The flavor is unaltered with either option.)

Step 5

Meanwhile bring the noodles to a boil until al dente or soft. When the noodles are about 2 minutes away from being done, begin making the sauce.

Step 6

To make the sauce, heat mascarpone and fontina (or gruyere) and stir occasionally. Season with half of the lemon zest and garlic.

Step 7

Drain the noodles and add the sauce to the noodles. Stir in the roasted mushrooms and arugula until arugula is wilted and mushrooms are well distributed.

Step 8

Once cooled, smack the roasted hazelnuts in a towel with a rolling pin or pulse in a food processor. Portion the pasta into bowls, sprinkle with crushed hazelnuts, sage, thyme, lemon zest, and a squeeze of lemon. Enjoy!