This Simple Spaghetti with Mushrooms and Hazelnuts is a simple meal to pair with a big green salad for dinner. The meaty bite of mushrooms combined with creamy hazelnuts and parmesan will have you going back for seconds!
This Spaghetti with Mushrooms and Hazelnuts recipe is a simple meal to pair with a big green salad for dinner. The meaty bite of mushrooms combined with crunchy hazelnuts and creamy parmesan will have you going back for seconds!
With September comes our natural shift to fall foods - warm bowls of chili, braised greens, steaming mugs of tea and warm veggie pastas.
I know I already feel this shift coming on in my kitchen. Recently, craving a bowl of pasta, I sought out a way to combine a garlicky olive oil base for noodles with some leftover mushrooms nearing their expiration. I also wanted a bit of crunch, so I crushed some nuts and stirred them in.
The combination was the perfect amount of comfort, and I hugged the bowl as I enjoyed my pasta sprinkled with parmesan.
This recipe, in its simplicity, can be changed up based on your preferences. Double it to serve your family. Use leftover roasted squash in place of the mushrooms, or chop some walnuts or almonds if you don't have hazelnuts on hand. Sprinkle with red pepper flakes for a kick, or stir in big handfuls of arugula before serving and nix the side salad.
I know once you try this recipe, you'll save it in your back pocket for more chilly evenings when the only thing that'll do is a bowl of pasta sprinkled with parmesan.
For more seasonal meal ideas and grocery shopping inspiration, check out my September Seasonal Produce List. Enjoy and be well!
Simple Spaghetti w/ Mushrooms & Hazelnuts is a simple meal to pair w/ a big green salad for dinner. @uprootkitchen Tweet this
Spaghetti with Mushrooms and Hazelnuts
- 6 ounces spaghetti pasta
- 4 ounces cremini mushrooms (~2 cups thinly sliced)
- 2 large garlic cloves, minced
- 2 tablespoons olive oil
- 1/2 cup shredded Parmesan cheese
- 1/4 teaspoon salt
- 1/2 cup dry roasted unsalted hazelnuts, chopped
Bring a pot of water to boil for the spaghetti pasta. Cook pasta until tender. Before draining, reserve 1 cup of the pasta cooking liquid to serve as a base for our sauce.
While the pasta is cooking, thinly slice mushrooms and mince garlic. Combine both ingredients in a wide saucepan with olive oil. Sauté 5 minutes on medium-low heat until the mushrooms begin to release liquid and darken.
Add in the cooked pasta and reserved pasta water and cook together on medium for 5 minutes, allowing the ingredients to begin to form a sauce.
Add in shredded Parmesan cheese, salt, and hazelnuts. Turn off the heat and stir until all ingredients are combined.
Adjust salt to taste and serve immediately with additional Parmesan and hazelnuts.