Hazelnut Fettuccine with Creamy Mushrooms

Hazelnut Fettuccine with Creamy Mushrooms | Chew Town Food BlogA few posts ago I experimented with using hazelnut meal in my pasta to great results. The use of hazelnut meal came from an idea to make sweet ravioli. While the pasta with hazelnut meal was perfect for the cherry and ricotta filling, I couldn’t help but think that it would also work well as a base for a savoury pasta dish.

A trip to the farmers market the next Saturday yielded a glut of gorgeous chestnut mushrooms and a container of micro red sorrel leaves. So, I found myself making the pasta yet again (this time omitting the icing sugar) only a few days after the first batch in honour of the beautiful mushrooms.

The resulting sauce with mushrooms, wine and cream (because everything should have wine and cream added if possible) matched beautifully with pasta. The hazelnut flavour shone through the cream and wine yet didn’t overpower the mushrooms, and the visible flecks of hazelnut meal in the cooked pasta betrayed its existence.

I’m excited to be able to share this pasta again, this time with an option for savoury flavours. It’s got me thinking what other types of nut flours or meals I can add to pasta? almonds or chestnuts?…definitely walnuts.

In other news, I’ve just been told off by Scotty for making this while he was away. Apparently I always make creamy pasta sauces while he is away… and they are his favourite. I’ll definitely be making this dish again soon, largely due to a bout of successful puppy dog eyes sent my way just now.

Hazelnut Fettuccine with Creamy Mushrooms | Chew Town Food Blog

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