Pasta with Mushrooms & Hazelnut Oil


  • 2 tbsp butter​
  • 500g fresh mushrooms​
  • 2 cloves of garlic, crushed​
  • 2 boxes of
  • 1/2 cup chopped parsley​
  • 1/2 cup chopped roasted hazelnuts​
  • Salt & pepper​
  • Freshly grated parmesan to garnish (optional) – our parm – wedge


Time: 20 Minutes
Yield: 8 Servings
  • Melt the butter in a large, heavy-bottomed pan. When small bubbles appear around the edges of the butter, add the mushrooms and fry on high heat for around 30 seconds.
  • Add just enough water to cover the mushrooms and cover the pan. Cook for 5 mins or until the mushrooms are soft.​
  • Remove the lid and reduce the liquid.​
  • Add the garlic and season with salt & pepper. Roughly stir then remove from the heat and set aside.​
  • Cook the pasta until al dente. Drain and add straight to the pan with the mushrooms.​
  • Add the chopped parsley and hazelnut oil. Stir to combine.​
  • Serve immediately with a scattering of chopped hazelnuts, and a sprinkling of parmesan if you like.​ ​
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