Fettuccine with mushrooms, hazelnuts, and sage
Exotic is what's for dinner on a beautiful fall evening. I used a package of exotic mushroom blend available in the produce section of the grocery store, and sage from my herb garden. I substituted pistachios for hazelnuts.
- Prep Time :
- Cook Time :
- Ready Time :
- 1 bag Al Dente® BonaChia® Fettuccine, or any other cut or flavor
- 2 Tbsp olive oil
- 1 pkg exotic mushroom blend, sliced
- 1 garlic clove, minced
- 2 Tsp fresh sage, chopped
- 2 oz shaved parmesan
- salt and pepper to taste
Cook pasta for just 3 minutes as package describes and drain. Saute exotic mushroom blend and garlic in olive oil over medium heat for 5 minutes. Add hazelnuts, and sage. Toss with pasta. Stir in shaved Parmesan and season with salt and pepper.